Sage and Prosciutto Chicken Cutlets Recipe

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

  • Vegetarian Herb Cutlet Variation: Replace chicken with firm tofu or seitan, using the same seasoning and cooking method for a plant-based alternative.
  • Gluten-Free Friendly Version: Swap wheat flour with cornstarch or gluten-free flour blend, ensuring the sauce remains smooth and thickens properly.
  • Mediterranean Inspired Option: Substitute prosciutto with thin slices of grilled halloumi cheese and add a sprinkle of oregano for a different flavor profile.
  • Low-Sodium Adaptation: Use reduced-sodium broth, eliminate added salt, and replace prosciutto with turkey bacon for a lighter version with less salt content.

Sage Chicken Cutlets Serving Ideas

  • Rustic Italian Feast: Pair these elegant chicken cutlets with creamy polenta or soft risotto to soak up the delicious sauce.
  • Bright Mediterranean Plate: Serve alongside a crisp arugula salad with lemon vinaigrette and shaved parmesan for a fresh, zesty contrast.
  • Wine Pairing Magic: Match the dish with a light, crisp white wine like pinot grigio or sauvignon blanc to complement the delicate flavors of sage and prosciutto.
  • Elegant Presentation Tip: Garnish with extra fresh sage leaves and a sprinkle of lemon zest to elevate the visual appeal and add a bright, herbal finish.

Storing Chicken Cutlets for Freshness

  • Place cooled chicken cutlets in an airtight container, separating layers with parchment paper to prevent sticking. Seal tightly and store in the refrigerator for up to 3 days.
  • Wrap individual cutlets in plastic wrap, then place in a freezer-safe bag. Remove excess air, label with date, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Preheat oven to 350°F. Place chicken in a baking dish, cover with foil to prevent drying, and warm for 10-15 minutes until internal temperature reaches 165°F. Drizzle reserved sauce over top for extra moisture.

FAQs

  • Can I use dried sage instead of fresh sage?

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.

  • Is prosciutto necessary for this recipe?

While prosciutto adds rich flavor, you can substitute with thin slices of bacon or pancetta if needed. Just ensure the alternative is thinly sliced.

  • What type of wine works best for the sauce?

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.

  • How do I know when the chicken is fully cooked?

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

  • Boost Flavor Complexity: Elevate your meal with a sophisticated blend of sage, prosciutto, and a rich wine sauce that transforms ordinary chicken into a gourmet experience.
  • Quick Cooking Magic: Prepare a restaurant-quality dish in just a few simple steps, perfect for weeknight dinners or impressing unexpected guests with minimal cooking skills.
  • Elegant Yet Simple: Combine fancy ingredients like prosciutto and fresh sage to create a dish that looks and tastes impressive without requiring advanced culinary techniques.
  • Versatile Meal Solution: Adapt this recipe for various occasions, from casual family dinners to elegant entertaining, making it a go-to option for different dining scenarios.

What Goes Into Sage Prosciutto Chicken Cutlets

Main Proteins:
  • Chicken Cutlets: Tender meat that serves as the primary protein base for this elegant dish.
  • Prosciutto: Thin, salty Italian cured ham that adds rich flavor and crisp texture to the chicken.
Herbs and Seasonings:
  • Sage, Minced Sage, Sage Leaf: Provides an earthy, aromatic herb flavor that complements the chicken and prosciutto.
  • Salt, Black Pepper: Essential seasonings that enhance the overall taste profile of the dish.
  • Parsley: Fresh herb that adds brightness and a light, clean flavor to the final sauce.
Sauce and Cooking Ingredients:
  • Olive Oil: Used for sautéing and creating a flavorful base for cooking the chicken.
  • Shallot: Adds a mild, sweet onion-like flavor to the sauce.
  • Flour: Helps to thicken the sauce and create a smooth texture.
  • White Wine: Provides acidity and depth of flavor to the sauce.
  • Chicken Broth: Adds liquid and richness to the sauce.
  • Butter: Creates a smooth, rich finish to the sauce.
  • Lemon Juice: Adds a bright, tangy element to balance the rich flavors.

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

  • Sprinkle minced sage on one side of each cutlet
  • Layer a slice of prosciutto on top
  • Press gently to help prosciutto adhere to the chicken
  • Place a whole sage leaf on top
  • Secure with a toothpick to maintain the layered presentation

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

  • Choose vibrant, fragrant sage leaves without any brown spots or wilting for the most robust flavor.
  • Use a meat mallet to create uniform chicken cutlets, ensuring consistent cooking and preventing dry edges.
  • Press prosciutto gently onto chicken to help it adhere and create a crispy, flavorful exterior during cooking.
  • Maintain medium heat to achieve a golden-brown prosciutto crust without burning the delicate meat and herbs.
  • Add butter off direct heat and whisk quickly to create a smooth, silky sauce without separating or breaking.
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Sage and Prosciutto Chicken Cutlets Recipe

Sage and Prosciutto Chicken Cutlets Recipe


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4.8 from 17 reviews

  • 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

Scale

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

  1. Liberally season chicken cutlets with salt and pepper, ensuring even coverage on both surfaces.
  2. 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.
  3. 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.
  4. Flip cutlets and continue cooking for an additional 3-4 minutes, ensuring thorough cooking. Transfer to a foil-covered plate to retain warmth.
  5. Drain excess oil from skillet, reserving a teaspoon. Sauté shallots until translucent and fragrant, roughly 2 minutes.
  6. Dust shallots with flour, stirring continuously for one minute to eliminate raw flour taste.
  7. 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.
  8. Reduce heat to low, whisk in butter, fresh parsley, and bright lemon juice until smooth and incorporated.
  9. Gently return chicken to the skillet, allowing it to warm through for approximately 1 minute, ensuring sauce coats each cutlet evenly.
  10. 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

Natalie Brooks

Co-Founder & Content Strategist

Expertise

  • Vegan and plant-based recipe creation
  • Meal planning and nutritional analysis
  • Storytelling through blog content, video, and social media

Education

eCornell

  • Program: Plant-Based Nutrition Certificate
  • Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

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.

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