Photo: Mark Thomas; Styling: Lynn Miller
Prep Time
10 Mins
Cook Time
8 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Ratings & Reviews

LucyLove's Review

August 12, 2014
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.