• 4 (5-ounce) chicken thighs pounded flat OR thinly sliced veal cutlets (scallopini)
• 4 slices thinly sliced prosciutto
• 4 slices of Fontina cheese
• 8 fresh sage leaves, plus more for garnish.
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine
• 1/4 cup chicken broth
• Lemon wedges and Flat Italian Parsley, for serving
Put the chicken thighs (or veal cutlets) side by side on a sheet of plastic wrap. Season generously with salt and pepper. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the meat with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the chicken. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet . Then lay a piece of Fontina cheese. Roll the chicken and weave a toothpick in and out of the it to secure the prosciutto and sage (or you can even leave it open if you would like). Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the chicken roulade in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the chicken in the pan. Cook for 3 minutes to crisp it up and then turn over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves, chopped parsley and lemon wedges; serve immediately.