Preparation
- Wash the chicken breast fillets and pat dry. Cut crosswise into two cutlets and pound evenly flat. Season with salt and pepper on both sides.
- Wash the sage leaves and place 2 leaves on each cutlet, then place a slice of Parma ham on top. Finely chop the dates or apricots and sprinkle evenly over the cutlets. Roll up the finished schnitzels tightly.
- Whisk the eggs with the milk, a little salt and pepper. Make a breadcrumb coating from the flour, whisked egg and Golden Breadcrumbs and bread the saltimbocca rolls.
- Heat the oil in a pan and fry the rolls over a medium heat until golden brown all over.
- The rolls can be served with a fresh, mixed salad and baguette or potatoes.
