This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Here quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.
Special Diets:
Ingredients
Method
Season each cutlet with salt and pepper. Top each with 1 slice prosciutto and 2 sage leaves. Place chicken cutlets between 2 sheets of parchment or waxed paper. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.
Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.
Nutritional Info
Serving Size
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.