Fast, fresh and very cheesy – the express Italian chicken dinner you’ll make on repeat

Golden, parmesan-crusted poultry meets velvety polenta in a speedy spin on saltimbocca that skips the fuss but keeps the flavour.

This quick twist on the Italian classic skips the traditional step of wrapping the meat in prosciutto and sage, but keeps all the delicious flavour. Golden, parmesan-coated chicken is served on a bed of creamy polenta and topped with crispy grilled pancetta for a comforting, full-flavoured dinner – ready in no time.

Preheat the oven grill to high. Place 150g of the grated parmesan on a plate. Add the flour and season with plenty of cracked black pepper. Press the chicken into the parmesan mixture on both sides and set aside.

Heat the oil in a small saucepan over medium heat. Add the sage leaves and cook for 30 seconds or until crisp. Remove with tongs and set aside. Add the eschalot and cook, stirring for 3 minutes or until softened. Add the lemon zest, lemon juice and vinegar to the saucepan and cook, stirring, for 3 minutes or until caramelised. Season with salt and pepper, then set aside.

Place the chicken on a large oven tray lined with foil and lightly brushed with oil. Place under the grill and cook for 6 minutes, adding the pancetta in the last 2 minutes, cooking until the chicken is golden and and the pancetta is crisp. Remove from the oven and set aside.

While the chicken rests, make the polenta. Place the milk in a saucepan over medium heat and bring to a simmer. Add the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the remaining 50g of parmesan and mix to combine. Season with salt and pepper.

Divide the warm polenta between plates, serve topped with chicken, pancetta, and a crisp sage leaf. Spoon over some of the lemony eschalot sauce.

The best recipes from Australia's leading chefs straight to your inbox.