1. Place a baking sheet on the centre rack of the oven warmed to 300F.

2. Slice the thighs in half, and trim away any excess fat or skin. If the thighs open up to being on the small side, then no need to cut into two pieces.

3. Place each piece between wax paper and pound out to a 1/4 inch thickness, no thicker. Place on a plate till all are done
4. Place the cornstarch into a pie plate. One at a time, coat each cutlet with a thin coating of the cornstarch, shaking off any excess.
5. One at a time, place the cutlets on a cutting board, and place one leaf onto the middle of the cutlet. Take one piece of prosciutto and wrap it around the sage and chicken, with the ends tucked around on the opposite side of the sage leaf. If large enough the ends may even come back to the front. If needed, use a second slice to totally wrap the thigh. Finish with all the cutlets.

6. In a large non-stick skillet heat 2 tbsp of the olive oil and 1 tbsp of butter over medium high heat. Once hot, place as many cutlets as will fit easily into the skillet, with the sage side facing up. Cook for two to three minutes or a bit longer, until the prosciutto is crisped, and the thigh has taken on colour. Turn over and sauté the top side for about one minute, or until the meat is cooked through, it should be 165F. No more than 5 minutes should be needed.

7. Transfer the finished cutlets to the baking sheet and continue till all the cutlets are sautéed, using the remaining oil if needed.

Air Fryer Option

1. Prep the chicken as outlined above. Set them in one layer onto the wire basket of your air fryer. Spray gently with oil. Place into a 350F air fryer and cook for about 8 minutes, turning over once. Adjust time if needed. Repeat with remaining chicken pieces if they didn't all fit in the first batch.

2. Re-heating also works great in the air fryer to get the crunch back! Just place in a 300F for about 5-6 minutes, or until warmed through.

Sage Wine Sauce

1. Reduce the heat to medium and add the remaining sage leaves to the skillet. Add two tbsp of butter and heat it till it is sizzling and foaming. As soon as the sage leaves are completely cooked and slightly crispy remove with a slotted spoon to a plate.
2. Add the wine and cook for two minutes, reducing it. Add the stock and reduce for another two minutes. Add the remaining tbsp butter and whisk it through, helping the sauce to thicken slightly. Season with salt and pepper as desired. Return the sage leaves to the sauce.
3. Place the Saltimbocca onto a serving platter and spoon some of the sauce over the cutlets. Serve the rest of the sauce on the side or over any vegetables and potatoes or rice you may be serving.