Prep 20 mins
Cook 20 mins
From David Rosengarten's It's All American Food. This will be salty because of the prosciutto so be sure to use low salt chicken broth. A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!
- 4 (226.79 g) boneless skinless chicken breasts
- 113.39 g prosciutto, very thinly sliced
- 2 large eggs
- flour (for dredging)
- 147.89 ml unsalted butter (I used about 5 tbl)
- 4 slice thinly sliced deli mozzarella cheese
- 59.16 ml grated parmesan cheese
- 118.29 ml dry marsala
- 118.29 ml low sodium chicken broth
- Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick.
- Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you.
- Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.).
- Break eggs into a wide shallow bowl and beat well.
- Place enough flour to dust the chicken in another wide shallow bowl.
- Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour.
- In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat.
- When butter is foaming, place 2 cutlets in each pan.
- Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side).
- Preheat broiler.
- When chicken is done, remove cutlets to broiler pan.
- Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella.
- Place under broiler until cheese has completely melted and browned slightly.
- Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.).
- Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan.
- Boil quickly until only 3 or 4 tbl of liquid is left in each pan.
- Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed.
- Divide cutlets between 2 plates and pour marsala sauce over and around them.
- Serve immediately.
Oh. My. God. This was so decadent, so delicious, so WOW! The proscuitto was all crispy, the cheese was gooey, the flavor was phenomenal. I wish I could give this 10+ stars. I will keep this recipe to make when we have company - I think it would amaze anyone! Also, I think you could probably make it up to the breading part and then stick it in the fridge until you were ready to fry it up. LOVE LOVE LOVE THIS RECIPE!!! Thank you so much!
This was a wonderful recipe. The chicken came out great. I followed the recipe almost exact, the biggest change I made was to use the flour to dredge and then I put it into the eggs and finaly I dipped it in seasoned breadcrumbs. I followed all your suggestions for stuffing and butter and you safed me a good 30min. Thanks for this WONDERFUL dish.