Saltimbocca alla Tina

Ingredients for 3 servings:

• 3 servings of chicken breast fillet(s)
• 6 sage leaves
• 3 slices of Parma ham
• salt and pepper
• Mustard
• Oil or clarified butter for frying
• 100 ml cream or
• Broth and sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken instead of veal

These little “schnitzels” are easy to prepare and a real treat. Serve with salad or Mediterranean vegetables (e.g., zucchini pan) and basmati rice. First, you divide the chicken breast fillets into two pieces. I usually cut the thick end (smaller than the flat end) in half and fold it open. Don’t cut all the way through! If that seems too complicated, you can also use ready-made turkey schnitzels! Then, lightly flatten all six pieces. Spread them thinly with mustard, then add the ham (cut the slices according to the size of the meat pieces beforehand), and finally, I prick the sage leaves with toothpicks. Heat the fat in a pan and sear the schnitzels, coated side down, until crispy. Then reduce the heat, turn the schnitzels over, and finish cooking. I usually don’t add any more salt because the ham is already salty. But that’s a matter of taste. I pepper the “naked” side with freshly ground pepper and keep the meat warm in the oven. If you pour a little cream over the pan juices and let it simmer a bit, you get a delicious gravy. If you’re concerned about the calories, you can also use broth and a gravy thickener to thicken it; that tastes great too! Place the meat in the seasoned gravy and serve immediately.