Saltimbocca alla Romana
Apart from using chicken rather than veal, in other respects this is the proper way to make the dish. Despite the advice of countless cookery books, I find it unnecessary to secure the ingredients with toothpicks and thus spare myself both the initial labour and the more fiddly business of removing them when hot: the little packages always seem to stay intact regardless.
INGREDIENTS for 2 persons
300g turkey breast
2 slices Parma ham
a couple sage leaves
1 tbs cooking oil
a spoon of unsalted butter
50ml white wine
50ml Marsala
The juice of half a lemon
DIRECTIONS
● Remove the skin and cut the fillet in half.
● Place each piece of chicken between two sheets of cling film and beat them with a meat bat or using the side of a cleaver (caution required) until quite thin. The idea is to produce a thin rectangular escalope .
● Place the each slice of Parma on a on each chicken slice, pushing it down so that it sticks to the meat. Place a large sage leaf on the middle of each one (it can be placed under the ham as well). Season the meat with finely milled pepper.
● Heat a large frying pan and add cooking oil and 25g butter. Once foaming, add the escalopes, ham side down. Cook on a steady heat for two minutes and then turn briefly for a minute to seal the other side.
● At this juncture, pour the wine. Reduce very briefly before adding the Marsala. Bring this mixture to the boil, letting it bubble around the meat and reduce for a minute until the juices start to thicken.
● Add the lemon juice and serve immediately with a simple green vegetable and/or mashed potatoes.
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