Chicken saltimbocca served with a crunchy pea salad

Ingredients for Chicken saltimbocca with crunchy pea salad

• 450 g skinless, boneless chicken breasts

• 3 large eggs, beaten

• 240 g panko breadcrumbs

• 90 g plain flour

• kosher salt, to taste

• 8 sage leaves

• 4 thin slices prosciutto

• 480 ml vegetable oil

• 4 spring onions, very thinly sliced on a diagonal

• 225 g sugar snap peas, strings removed, thinly sliced

• 15 g mint leaves, torn if large

• 10 ml finely grated lemon zest

• 15 ml fresh lemon juice

• 15 ml extra-virgin olive oil

• flaky sea salt, to taste

• lemon wedges (for serving)

How to make Chicken saltimbocca with crunchy pea salad

1. Place a chicken breast on a chopping board. Cut through the centre of the breast, holding a knife parallel to the board and working along one long side, until you are about 1.5 cm from the other side. Open the breast like a book and place it between two sheets of cling film. Gently pound the chicken until it is as thin as possible without tearing, aiming for a thickness of about 0.5 cm and a width of 20 cm. Repeat with the remaining chicken breast.

2. Place flour, eggs, and panko in separate shallow bowls (cake tins or pie plates are ideal). Season the cutlets lightly with sea salt. Working with one cutlet at a time, press two sage leaves onto both sides of the meat. Wrap two pieces of prosciutto around each cutlet.

3. Dredge each cutlet in flour, shaking off any excess. Dip in the eggs, allowing the excess to drip back into the bowl. Coat in panko, pressing lightly to help it adhere, then shake off any excess. Place the coated cutlets on a rimmed baking tray.

4. Heat vegetable oil in a large frying pan over medium-high heat until very hot (the oil should be between 175°C–190°C). Carefully lower one cutlet into the oil, starting from the side of the frying pan closest to you, and let it slide in so that it lies flat. Swirl the oil gently to ensure the cutlet is submerged and cook until the bottom is golden brown, about 2 minutes.

5. Using tongs, carefully turn the cutlet and cook until the other side is golden brown, about 2 minutes. Transfer to a wire rack and season with sea salt. Allow to sit for 5 minutes before repeating with the remaining cutlet.

6. In a medium bowl, toss together the scallions, peas, mint, lemon zest, lemon juice, and olive oil, seasoning with sea salt.

7. Arrange the cutlets on a platter and top with the pea salad. Sprinkle with sea salt and serve with lemon wedges.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.