Italian Chicken Saltimbocca


  • 4 chicken breasts
  • Black pepper
  • 8 fresh sage leaves
  • 4 slices ham or prosciutto
  • 75g butter
  • 15ml (1 tbsp) olive oil
  • Cake flour, for dusting, seasoned with salt
  • Lemon wedges, to serve


  1. Flatten the chicken breasts by beating between layers of greaseproof paper.
  2. Grind pepper over one side of each breast. Place a sage leaf on each breast and cover with a slice of prosciutto, folding it to fit the breast.
  3. Heat butter and oil in a heavy-based pan.
  4. Dip the breasts in the seasoned flour and fry on each side until golden.
  5. Serve with a wedge of lemon. Serves 4