Chicken saltimbocca with creamy Brussels sprouts

Ingredients for 2 servings:

• 1 chicken fillet(s), approx. 250 g
• salt and pepper
• 1 tbsp wheat flour type 550
• 3 slices of Parma ham
• 10 sage leaves, fresh, approx.
• 2 tbsp extra virgin olive oil
• 20 g butter
• 250 g Brussels sprouts
• 1 pinch of salt
• ½ onion(s)
• 2 garlic cloves
• 20 g butter
• 100 g Taleggio or similar
• 1 tbsp mascarpone
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the Brussels sprouts, make a cross-shaped cut along the stalk, and cook in a little salted water until al dente. Drain the water. Peel the onion and garlic, chop finely, and soften in a little butter. Add the Brussels sprouts and fry. Dice the cheese and add to the vegetables along with the mascarpone. Stir until the cheese and mascarpone have dissolved and form a creamy sauce. Season with salt, pepper, and a little sugar, if desired. Cut the chicken breast into very thin slices. Season with salt and pepper on both sides and flour one side. Cover the unfloured side with ham and sage leaves, securing both to the meat with a toothpick. Melt the oil and butter in a pan and sear the meat on the coated side first. Turn over, reduce the heat, and fry the schnitzels for about 2-3 minutes (depending on thickness).