Chicken Fillet with Prosciutto, Chicken Liver and Lemon

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Scaloppine di Pollo alla Perugina

  Serves 4-6 People


  • 400 g Chicken fillets, lightly flattened with a small slice of Prosciutto
  • 60 g Prosciutto, thinly sliced
  • 60 g Chick Livers, very fresh, washed and diced
  • 10 g Anchovies, desalinated
  • 10 g Capers, rinsed in cool water
  • 20 g Garlic, mashed
  • Olive Oil
  • Lemon, zest and juice
  • Fresh Sage, several leaves
  • Salt and Pepper, to taste


  • In a skillet, over low to medium heat add a few tablespoons of olive oil, 3 to 4 leaves of sage and lemon zest, infusing the flavours for a few minutes
  • Add the garlic, diced chicken liver and saute for a few moments until chicken livers are browned on the outside
  • In another pan saute the Scaloppini, on both sides, and then add the chicken liver mixture
  • Season and add the capers, anchovies and finally the lemon juice, cooking for an additional two minutes
  • Remove the sage and serve


  • Ensure that the meat is cooked very quickly so that it remains moist.  Traditinally, scaloppini are served with green vegetables and/or potatoes with rosemary