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
How to Make It
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.
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.
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.
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