Easy, quick and delicious. The prosciutto was wonderfully crisp, the flour crust worked to keep the chicken moist and tender. I finished this with a buerre blanc sauce using the Chardonnay we were drinking that evening and adding the juice of a lemon into the sauce. We served it with pasta e olio and steamed peas. To make sure the ham stays in place, we pounded the cutlets lightly with a skillet before frying. We really liked how quickly and easily this came together. The payoff was huge for a small amount of work. I'd give it 5 stars with the sauce addition. Delicious, and definitely company-worthy.
Photo: Mark Thomas; Styling: Lynn Miller
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Amount per serving
- Calories: 330
- Fat: 14g
- Saturated fat: 5g
- Protein: 36g
- Carbohydrate: 13g
- Fiber: 1g
- Cholesterol: 92mg
- Sodium: 1136mg
- 1/2 cup all-purpose flour
- 12 fresh sage leaves, finely chopped
- 4 boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
- Salt and pepper
- 8 thin slices prosciutto
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/2 lemon, cut into wedges
- 1. Place flour in a shallow bowl and stir in sage. Sprinkle chicken with salt and pepper. Coat each breast with seasoned flour, shaking excess back into bowl. Drape a slice of prosciutto over each side of each breast, overlapping slightly.
- 2. Warm half of butter and oil in a large skillet over medium-high heat. Carefully add half of chicken, taking care to keep prosciutto in place. Cook until browned on both sides, turning once, 4 to 6 minutes total. Transfer chicken to a plate and cover to keep warm. Repeat with remaining butter, oil and chicken. Serve immediately with lemon wedges on the side.
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