This recipe applies the adage I use for dogs but for humans – if you want people to love it, wrap it in bacon.
This is a go-to staple of mine and while it’s inspired by saltimbocca it really isn’t one. I cook this a lot because Jarod and I eat a lot of fish… a lot; this is an equally healthy and easy alternative and cooks in the same amount of time.
Traditional saltimbocca (all Romana) uses veal, parma ham, sage and a splash of wine and butter. My one uses chicken (you can use veal if you want) and I’ve given you a few options for flavouring.
This serves two (including the wine)
Music to listen to while preparing this dish: ‘When I’m good and ready’ by Sybil
- 2 chicken breasts or veal escalopes
- 6 slices Parma ham at room temperature (like people, parma ham is easier to handle when it’s warm)
- Juice half a lemon or equivalent of dry white wine
- Option one – 6 leaves of fresh sage and zest of one lemon
- Option two – zest of one orange and leaves of large sprig fresh time
- Option three – zest of one large lemon, 1/2 teaspoon flaked nori, two large pinches black pepper
- Option four – I’m open to suggestions, hit me up
- First things first, you need to make your escalope. To do this, put a sheet of cling film over a chopping board and put your chicken/veal on that. Cover with another layer of film and bash, gently, with a rolling pin or empty bottle until they are about a centimetre thick. The end result should be slightly bigger than a large man’s hand… See pic below.
- Take off the top layer of film and sprinkle your flavouring of choice over the top.
- Lay the slices of ham over the top of the flavouring ensuring that the slices overlap each other and hang over the edge of the escalope.
- Now tuck the ham under the escalope.
- Add a splash of olive oil to a large pan and heat over a medium high flame. Once hot, fry both escalopes, flour side down, for 3-4 mins.
- Once cooked and browned, flip and cook the underside for 2-3 mins.
- Remove from the pan and set to one side. Take the pan off the heat and deglaze with the lemon juice/wine (this should take seconds). This is your gravy.
- You can serve this with anything, but it’s also very good in a thickly buttered and very crunchy baguette.
Serve with a Mas d’en Compte Blanc – it’s a great wine that can handle everything you decide to throw at it