Preheat the oven to 200'C.
Pick the sage leaves from the stalks. Pick the leaves from the parsley and roughly chop.
Drain the butter beans and rinse under cold running water, crush the beans lightly with a fork.
Flatten the chicken breast with a meat cleaver until you have an escalope about 5mm thick.
Lay the slices of pancetta on the chopping board and place the chicken breast skin side down on the ham. Lay the sage leaves on one half of the escalope. Then roll the escalope to enclose the sage and secure with a tooth pick or skewer.
Heat a pan until hot and add a splash of olive oil. Fry the escalope until golden brown on all sides, then transfer to a baking sheet and cook in the oven for 15 minutes or until cooked through.
Whilst the chicken is cooking, make the sauce.
Deglaze the frying pan used for colouring the escalope with the white wine and reduce by half. Add the chicken stock, reduce by half and then add the double cream. Bring to the boil and add the butter beans. Season with salt and pepper, lemon juice and add the chopped parsley.
Serve the beans in a bowl with the chicken on top.
«Replace the chicken with veal for a classic saltimbocca or altenatively try using white fish.»
Traditionally a Roman dish using veal, we have decided to use chicken for this class for a more everyday recipe to recreate at home. Learn to tenderise your chicken and roll with pancetta and sage. In just 30 minutes, you will also make a quick and easy butter bean mash...