Saltimbocca is translated to mean “Jump in the mouth,” which feels pretty accurate when you think of all the amazing flavors of this dish. This version takes our classic Chicken Milanese and gives you the option to jazz it up with freshly pan fried Procuitto and sage, and a drizzle of lemony garlic sauce- your taste buds won’t know what hit them! The bonus of this recipe is that picky eaters who have joined your family dinner can easily opt to have their chicken without the sauce and sprinklings and everyone is happy!

Serves 4-6
Adapted from a @guarnaschelli recipe

1 recipe of our Chicken Milanese
2 Tablespoon Avocado Oil
4 oz Prosciutto, torn into bite-size pieces
20 or so fresh sage leaves
2 large garlic cloves, grated
1 tablespoon red wine vinegar
Juice of 1 lemon

Heat 1 tablespoon of avocado oil over medium heat. Reduce the heat to low and add the prosciutto pieces and cook over low heat until crispy, 8 to 10 minutes. Usinq a slotted spoon, transfer the prosciutto to a plate lined with a kitchen towel. Add another tablespoon of oil and add the sage leaves to the skillet and cook until they turn pale in color and become crispy, 2 to 3 minutes. Transfer them to the towel-lined plate and season with salt.

Off the heat, stir the garlic into the cooking oil and season it with salt to taste. Allow the garlic to simmer in the warm oil for 1 to 2 minutes. Add the red wine vinegar, lemon juice, and olive oil to the pan and whisk everything together. Season with salt and pepper.

Arrange the warm cutlets on a serving platter. Top with the sage leaves and prosciutto and drizzle with the vinaigrette.