Chicken Saltimbocca | Italy

Instructions

1. Flatten the cutlets, if necessary. You will need 12 small cutlets. Slice if needed.
2. Place a half slice of prosciutto and a sage leaf on each chicken cutlet. Secure with a toothpick.
3. In a non-non-stick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked.
4. Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine. Reduce for about 1 minute. Keep warm. Repeat with the remaining ingredients to cook the remaining 6 saltimbocca.
5. You could serve the saltimbocca with pasta drizzled with olive oil flavoured with a dollop of pesto. Vegetables, slices of roasted eggplant or squash flans could well accompany this dish.