Randy Mayor
4 servings (serving size: 1 cutlet and 1 tablespoon sauce)

Pair this dish with garlic mashed potatoes. Garnish with sage sprigs, if desired.

How to Make It

Step 1

Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of each cutlet with salt and pepper. Divide prosciutto into 4 equal portions; place 1 portion in the center of each cutlet. Sprinkle each portion with 1/2 teaspoon sage. Roll up cutlets, jelly-roll fashion, starting with narrow end.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning to brown on all sides. Remove cutlets from pan; cover and keep warm. Reduce heat to medium-low. Add shallots to pan; cook 2 minutes, stirring occasionally. Add wine; bring to a simmer. Cook 30 seconds. Serve with cutlets.

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Ratings & Reviews

BonitaK's Review

March 15, 2009
These turned out great. Took the advice of others and after browing, I put in the oven at 275 to keep warm. Then, I added a few sliced mushrooms with the shallots and a bit of Chicken broth to make a little more gravy.