Saltimbocca alla Romana

Sage is one of my favourite culinary herb. Well, ok maybe there are too many to call any a favourite anymore!

I don’t have a real, official recipe but here is what I do and call Saltimbocca alla Romana:

Ingredients:

1 chicken breast (bone- and skinless) per person
1 or 2 prociutto slices per chicken breast
2-3 sage leaves (fresh) per chicken breast
some tooth picks to secure the rolls
salt, pepper, oil for pan frying
chicken or vegetable broth
a spoonful of sour cream

(optional: 3 leaves lemon balm)

 

1. Pound the chicken breast carefully (!) flat with a meat mallet.

2. Sprinkle pepper lightly on both sides and salt on the outside only.

3. Lay the prociutto on top of the chicken breast and the sage leaves on top.

4. Roll the chicken with the filling and secure rolls with tooth picks.

5. Pan fry the chicken rolls until golden brown.

6. Add the stock and let the rolls simmer until cooked.

7. Finish the sauce with a spoon of sour cream (and finely cut lemon balm leaves).

Serve with pasta. The rolls are also very tasty cold.

For more information on sage check out our herb profile page! We will have sage plants available in spring!