454 g small chicken cutlets

6 thin slices prosciutto, halved

12 sage leaves

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) butter

2 green onions, chopped

• 2/3 cup (150 ml) of Marsala wine or
• 2/3 cup (150 ml) white wine

Flatten the cutlets, if necessary. You will need 12 small cutlets. Slice if needed.

Place a half slice of prosciutto and a sage leaf on each chicken cutlet. Secure with a toothpick.

In a non-non-stick skillet, heat half the oil and butter. Brown 6 saltimbocca on all sides over medium heat until almost cooked.

Add half the green onions and sauté for 1 minute. Increase the heat and deglaze with half the Marsala wine. Reduce for about 1 minute. Keep warm. Repeat with the remaining ingredients to cook the remaining 6 saltimbocca.

You could serve the saltimbocca with pasta drizzled with olive oil flavoured with a dollop of pesto. Vegetables, slices of roasted eggplant or squash flans could well accompany this dish.

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