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Food

Chicken Saltimbocca

Preparation time
15 mins
Cooking time
20 mins
Serves
4

King Valley is widely recognised as a key pioneer in Australia's embrace of Mediterranean varieties, so much so that this verdant, high country region of Victoria is often referred toas the 'Little Italy' of Australian wine. Nikki Kennedy, head chef at Dal Zotto's Trattoria, captures the very essence of this heritage in a rustic Chicken Saltimbocca, with its beautiful, seasoned richness offset by the fresh, crunchy fruit intensity of an inviting Dal Zotto Pinot Grigio.

INGREDIENTS

4 chicken breast fillets, tenderloins removed

12 large sage leaves

6 thin slices of prosciutto, cut in half

½ cup plain flour, seasoned with salt and pepper
4 tablespoons olive oil

3 tablespoons butter

1 cup white wine  

Salt and pepper for seasoning 

Extra fried sage leaves to garnish

 

SALAD TO SERVE
2 bunches asparagus, trimmed, halved diagonally and char-grilled

150g green beans, steamed

Rocket

1 baby radish, finely sliced

Red vein sorrel

Squeeze of lemon juice

Splash of extra virgin olive oil

METHOD

1.    Using a sharp knife, cut each chicken fillet in half horizontally to make 8 thin pieces. Place 1 piece of chicken between 2 pieces of baking paper. Use the flat side of a meat mallet or a rolling pin to gently pound the chicken until about 7mm thick. Repeat with remaining chicken.

2.    Place a sage leaf in the centre of each piece of chicken, then place a slice of prosciutto to cover each fillet. Dust with flour, shaking off any excess.

3.    Add seasoning. Heat a large pan. Add oil and 2 tablespoons butter. Place chicken in pan sage side down for around 4 minutes. Turn chicken over and allow to cook for a further 3-4 minutes (you may need to repeat this process until all chicken is seared). Pour off any extra fat from the pan. Return to the heat, add white wine and remaining butter, and reduce the sauce by half. Return chicken to the pan while the sauce is reducing.

4.    Serve with char-grilled asparagus, steamed beans, rocket, baby radish and red vein sorrel salad, tossed with a little lemon juice and extra virgin olive oil.

 

Wine Match

Dal Zotto Pinot Grigio 2019

Food
Preparation time
15 mins
Cooking time
20 mins
Serves
4

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