Classic Chicken Saltimbocca with Sage and Prosciutto

Slice 150 gr Chicken Fillet horizontally into cutlets, gently pound them between parchment sheets to about 1 cm thickness, and season lightly with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Coarsely Ground.

Lay 2 gr Fresh Sage across the top of each cutlet and cover with 30 gr Prosciutto Crudo Slice, pressing firmly so the prosciutto adheres securely.

Lightly dust the exposed chicken underside of each piece with 10 gr Flour and tap off any excess.

Heat ³/₄ tbsp Olive oil extra virgin and 1 tsp Butter in a large skillet over medium-high heat, then lay the cutlets prosciutto-side down and sear for 2 minutes until crisp.

Turn the cutlets over and sear the chicken side for another 2 to 3 minutes until fully cooked, then transfer them to a warm plate.

Pour 0.75 gr Vegetable Broth Cubes into the pan, scrape up the browned bits from the bottom, and let it simmer for 2 to 3 minutes to reduce slightly.

Whisk and the remaining 1 tsp Butter into the sauce until glossy and emulsified, then briefly return the cutlets to coat.

Plate the saltimbocca spooned with pan sauce, and serve garnished with ¹/₄ piece Lemon and the remaining 0.5 gr Fresh Sage.