Serves 4 – 6


  • 2 Chicken breasts, thinly sliced to obtain approx. 6-8 slices 
  • Black pepper 
  • Parmigiano Reggiano shavings
  • 6-8 Slices of Parma Ham
  • 12-14 Sage leaves 
  • A little plain flour for dusting 
  • Butter 
  • 150ml White wine 
  • Cocktail sticks  


  1. Place the chicken slices in between clingfilm and bash to make them thinner.  Season all over with a little black pepper, top with shavings of Parmigiano Reggiano followed by a slice of prosciutto so the cheese is covered, trim the slice of prosciutto, if necessary, to fit the chicken. Place a couple of sage leaves over and secure with toothpicks.  
  2. Place some flour on a plate and lightly dust the underneath of the chicken slices.    
  3. Heat a knob of butter in a frying pan, add the saltimbocca chicken-side down and cook on a medium heat for a couple of minutes or until sealed.  Turn them over and cook for a further 2 minutes.  Turn them over again, increase the heat to high, add white wine and cook for a minute.  Remove the chicken and place on a serving dish.  Add another knob of butter in the pan and cook for about 30 seconds or so until creamy. Pour the butter sauce over the chicken and serve immediately with some fresh parmesan shavings.  

© Gennaro Contaldo 

Parmigiano courtesy of Consorzio del Parmigiano Reggiano