Easy
4 people
25 min
Ingredients
8 slices chicken breast
8 slices prosciutto crudo
100 g Grana Padano
8 sage leaves
1 glass of white wine
50 g butter
Flour
Extra virgin olive oil
Salt & pepper
Preparation
Flour the slices of chicken and put a slice of prosciutto and a leaf of sage on each slice of chicken and secure using a toothpick.
In a non-stick pan, melt the butter and brown the meat on both sides for a few minutes; season with salt and pepper, Grana Padano shavings, add a glass of white wine and cook until the wine has evaporated.
Serve the escalopes in their cooking juice while still hot.
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