Method

• 1.
  Combine sugar, sage, rosemary, garlic, lemon juice and zest in a non-reactive bowl with 2 tbs salt flakes. Add chicken and rub the salt mixture all over. Cover and chill for 6 hours or overnight.
• 2.
  For the saltimbocca salt, place prosciutto in a cold non-stick frypan over medium heat. Cook, turning occasionally, for 6 minutes or until crispy and the fat has rendered. Set aside to cool slightly. Place sage in a small food processor and pulse until finely chopped. Add 1 tsp freshly cracked black pepper and 1 tbs salt flakes and pulse to combine. Crumble the cooled prosciutto, add to the sage mixture, pulse to combine and set aside.
• 3.
  When ready to fry, remove chicken from the fridge and leave at room temperature for at least 30 minutes. Place olive oil in a large saucepan, then add enough vegetable oil to half fill the pan. Place over medium heat until oil reaches 180°C on a deep-frying thermometer.
• 4.
  Sprinkle flour over the chicken and toss to coat. Place egg in a shallow bowl. Working in batches, dip chicken into egg and lower into the oil. Cook for 8 minutes or until golden and chicken is cooked through. Drain on paper towel. Repeat with remaining chicken, making sure the oil returns to 180°C each time before cooking the next batch.
• 5.
  Sprinkle pollo fritto with saltimbocca salt and serve with lemon wedges alongside.