Chicken Saltimbocca with Sage and Prosciutto, served with Buttered Tagliatelle

1. Prep the Pasta Water & Assemble the Saltimbocca

1. Bring a large pot of generously salted water to a rolling boil.
2. Lay the 4 chicken cutlets flat on a clean cutting board. Cover with baking paper or cling film and gently pound them with a rolling pin or meat mallet to an even thickness of about 6 mm (1/4 inch).
3. Season both sides lightly with salt and black pepper (keep the salt light, as the prosciutto is already salty).
4. Place 2 to 3 fresh sage leaves flat on top of each cutlet, then lay a slice of prosciutto over the sage to cover the top of the meat. Press firmly so the ham adheres, or secure with a wooden toothpick horizontally through the centre.
5. Scatter the flour onto a wide shallow plate. Carefully dredge only the underside (the bare chicken side) of each piece in flour, shaking off any excess.

2. Sear the Chicken

1. Heat 1 tablespoon of olive oil and 15g of butter in a large frying pan over medium-high heat until sizzling and fragrant.
2. Carefully place the cutlets in the pan, prosciutto-side down, and sear undisturbed for 2 minutes until the ham is crisp and lightly golden.
3. Flip the cutlets over to the floured side and cook for another 2 to 3 minutes until cooked through and golden. Transfer the chicken onto a warm plate and tent loosely with foil to rest.

3. Cook Pasta & Make the Pan Sauce

1. Drop the tagliatelle into the boiling water. Cook until al dente (about 2 to 3 minutes for fresh pasta, or 6 to 8 minutes for dried). Before draining, ladle out about 100ml of starchy cooking water, then drain the pasta.
2. While pasta cooks, return the frying pan to medium-high heat. Pour in the dry white wine and fresh lemon juice, scraping up all the golden browned bits from the bottom with a wooden spoon.
3. Let the liquid bubble rapidly and reduce by half, about 2 minutes.
4. Remove the pan from the heat and swirl in the remaining 30g of cold butter until completely emulsified into a glossy, silky sauce. Season with a pinch of black pepper and taste for acidity.

4. Toss the Tagliatelle & Plate

1. Toss the drained tagliatelle directly in a warm bowl or pot with a couple of tablespoons of the pan sauce, half of the grated Parmigiano, and a splash of pasta cooking water until the ribbons are gorgeously coated and shiny.
2. Twirl the tagliatelle onto warm dinner plates.
3. Remove toothpicks from the chicken if used, place the saltimbocca cutlets beside the pasta, and spoon the remaining warm buttery wine sauce generously over the chicken.
4. Finish with the rest of the Parmigiano Reggiano and a turn of fresh black pepper, and serve immediately.