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
- 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