Juicy Sage & Prosciutto Chicken Cutlets Recipe for Dinner Magic
Crispy, golden chicken cutlets dance with the earthy aroma of sage and salty prosciutto in this irresistible Italian-inspired dish.
The combination of delicate herbs and cured meat creates a symphony of flavors that will transport you straight to the rolling hills of Tuscany.
Thin chicken breasts get a luxurious coating of sage-infused breadcrumbs, adding depth and texture to every bite.
Each cutlet is carefully pan-fried to achieve a perfect golden-brown crust that locks in moisture and flavor.
The prosciutto adds a delightful salty crunch that complements the tender chicken beautifully.
Elegant yet simple, this recipe transforms ordinary ingredients into an extraordinary meal that looks impressive but comes together with surprising ease.
Recipe Variations for Prosciutto Chicken Cutlets
Sage Chicken Cutlets Serving Ideas
Storing Chicken Cutlets for Freshness
FAQs
Yes, you can substitute dried sage for fresh. Use about 1/3 of the amount called for in the recipe, as dried herbs are more concentrated in flavor.
While prosciutto adds rich flavor, you can substitute with thin slices of bacon or pancetta if needed. Just ensure the alternative is thinly sliced.
A dry white wine like Pinot Grigio or Sauvignon Blanc works perfectly. The wine adds depth and acidity to the sauce without overpowering the delicate chicken flavor.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This ensures the chicken is safe to eat and remains juicy.
Why Sage and Prosciutto Chicken Cutlets Stand Out
What Goes Into Sage Prosciutto Chicken Cutlets
Main Proteins:Herbs and Seasonings:Sauce and Cooking Ingredients:Steps for Making Sage and Prosciutto Chicken Cutlets
Step 1: Prepare Chicken Seasoning
Generously sprinkle salt and pepper across both sides of the chicken cutlets, ensuring an even coating that will enhance the overall flavor profile.
Step 2: Add Prosciutto and Sage Topping
Step 3: Sear Chicken in Skillet
Heat olive oil in a skillet over medium heat.
Cook the cutlets with prosciutto side facing down for approximately 3 minutes until golden brown.
Flip the cutlets and continue cooking for an additional 3-5 minutes until fully cooked.
Remove from heat and tent with aluminum foil to keep warm.
Step 4: Create Flavor Base
Discard half the skillet oil, leaving a thin layer.
Sauté shallots until they become translucent and fragrant, approximately 2 minutes.
Sprinkle flour and cook for an additional minute to develop a rich foundation for the sauce.
Step 5: Build Sauce Liquid
Whisk wine and broth into the skillet, using a wooden spoon to scrape up any delicious browned bits from the bottom.
Allow the mixture to simmer and reduce, thickening slightly for about 4 minutes.
Step 6: Finish Sauce with Richness
Reduce heat to low.
Whisk in butter, freshly chopped parsley, and a splash of lemon juice.
Return chicken to the skillet and heat through for approximately 1 minute, allowing the flavors to meld together.
Step 7: Plate and Serve
Transfer chicken to serving plates and evenly distribute the sauce across the cutlets.
Remove toothpicks before presenting the dish.
Tips for Crisp and Tender Chicken Cutlets
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Sage and Prosciutto Chicken Cutlets Recipe
- Total Time: 25 minutes
- Yield: 4 1x
Description
Sage and prosciutto chicken cutlets dance with Italian elegance, bringing rustic Mediterranean flavors to your dinner table. Crispy prosciutto and fragrant sage create a perfect harmony of textures and aromas you’ll savor with every delightful bite.
Ingredients
Chicken and Protein:
- 4 chicken cutlets (roughly 4 ounces / 113 grams each)
- 4 slices of prosciutto
Herbs and Seasonings:
- 2 teaspoons minced fresh sage
- 4 fresh sage leaves
- 2 teaspoons finely chopped fresh parsley
- Salt and pepper (to taste)
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil
- 1 shallot (minced)
- 1 teaspoon flour (gluten-free optional)
- 1/2 cup chicken broth
- 1/3 cup dry white wine (vermouth recommended)
- 2 tablespoons butter
- 1 tablespoon lemon juice
Instructions
- Liberally season chicken cutlets with salt and pepper, ensuring even coverage on both surfaces.
- Delicately sprinkle minced sage onto one side of each cutlet, then carefully layer a slice of prosciutto on top, gently pressing to secure. Crown each piece with a whole sage leaf and anchor with a toothpick.
- Warm olive oil in a skillet over medium heat (375°F). Carefully place cutlets prosciutto-side down, cooking for approximately 3 minutes until golden and crisp.
- Flip cutlets and continue cooking for an additional 3-4 minutes, ensuring thorough cooking. Transfer to a foil-covered plate to retain warmth.
- Drain excess oil from skillet, reserving a teaspoon. Sauté shallots until translucent and fragrant, roughly 2 minutes.
- Dust shallots with flour, stirring continuously for one minute to eliminate raw flour taste.
- Pour wine and broth into the skillet, vigorously scraping accumulated browned bits from the bottom. Simmer sauce until it reaches a light, velvety consistency, about 4 minutes.
- Reduce heat to low, whisk in butter, fresh parsley, and bright lemon juice until smooth and incorporated.
- Gently return chicken to the skillet, allowing it to warm through for approximately 1 minute, ensuring sauce coats each cutlet evenly.
- Plate chicken and drizzle with the aromatic pan sauce, serving immediately.
Notes
- Select thin, evenly sized chicken cutlets to ensure uniform cooking and optimal prosciutto coverage.
- Gently press prosciutto onto chicken to create a tight seal that prevents separation during cooking.
- Pat chicken dry before seasoning to help achieve a crispy, golden-brown exterior and prevent excess moisture.
- Use fresh sage leaves for more vibrant flavor and visual appeal compared to dried herbs.
- Allow chicken to rest briefly after cooking to help retain internal juices and maintain tenderness.
- Create a gluten-free version by substituting flour with cornstarch or almond flour for sauce thickening.
- Choose dry white wine like Pinot Grigio or Sauvignon Blanc for a balanced, light sauce flavor.
- Swap prosciutto with turkey bacon for a lower-fat alternative that still provides crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 100 mg
Natalie Brooks
Co-Founder & Content Strategist
Expertise
Education
eCornell
Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.