Saltimbocca with parmesan polenta is a speedy spin on an Italian classic.James MoffattThis 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.Ingredients200g finely grated parmesan2 tbsp plain flour4 chicken breasts, halved horizontally1 tbsp extra virgin olive oil4 sage leaves2 eschalots (French shallots), finely choppedfinely grated zest and juice of 1 lemon1 tbsp white wine vinegar4 slices flat pancetta750ml milk135g instant polentaMethodStep 1Preheat 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.Step 2Heat 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.Step 3Place 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.Step 4While 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.Step 5Divide the warm polenta between plates, serve topped with chicken, pancetta, and a crisp sage leaf. Spoon over some of the lemony eschalot sauce.