If you like prosciutto like I do, you’ll love this easy recipe. Normally, I buy boneless chicken and pound it thin because it’s cheaper. But this time I just wanted to make it as simple as possible and bought thin chicken cutlets. You can get prepackaged proscuitto near the deli but I prefer thin, fresh slices from the deli. I think it tastes 100% better. This recipe is basically Chicken Saltimbocca without the sauce. You can prepare the chicken/prosciutto as a make-ahead meal. Just don’t coat them in the flour before you freeze them.
There’s just a few easy steps to this recipe!
Season the chicken with salt, pepper, and dried sage.
Lay one slice of prosciutto on each piece of chicken. Trim to fit. I just put the excess prosciutto on top so it looks like there is more than one slice on each piece of chicken.
Coat the chicken/prosciutto with flour and shake off the excess flour. Saute in olive oil until it is brown on both sides.
This is how they should look when they’re done. If you have thicker pieces of chicken, by all means, cook them a little longer until the juices run clear.
Chicken Cutlets with Prosciutto
- 4 thin chicken cutlets (about 1 lb.)
- 4 thin slices of prosciutto
- 1/8 teaspoon salt
- 1/8 teaspoon black ground pepper
- 1 teaspoon dried sage
- 1/3 cup flour
- 2 tablespoons olive oil
- Rinse the chicken under cold water and pat dry with paper towels. Season with salt, pepper, and sage.
- Top each piece of chicken with a slice of prosciutto. Trim to fit.
- Coat the chicken/prosciutto with flour. Shake off the excess flour.
- Heat the oil in a large nonstick skillet over medium heat. Brown the chicken/prosciutto on both sides until the juices run clear.
Follow steps 1 & 2. Place the chicken/prosciutto in a freezer bag in one layer so they don’t stick together. Remove as much air as possible. Seal well and label.
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