Recipe by ForeverMama
Not only are these cutlets good to serve any day of the week but in my opinion they are just as good to serve for company. I like them served with a simple saute of spinach, a side of rice or pasta and a nice glass of wine. Food just doesn't get any better!
Top Review by diner524
Wonderful and very different chicken saltimbocca for us!! We really enjoyed the added mozzarella cheese. The directions are very confusing for both the sage leaves and the amount of lemon juice. I just covered one side of our chicken cutlets(two for DH and I ) in sage leaves, then wrapped them in the prosciutto slices, but no way would you need the amount of sage leaves listed for this recipe(48-55 sage leaves), all you would taste would be the sage. Then it listed 1/4 -1/2 juice of a freshly squeezed lemon and then in the directions it just stated "Sprinkle a few drops of freshly squeezed lemon juice on each cutlet". For me, part of the reason I love this type of chicken recipe is for the wonderful, lemon, wine and butter flavored sauce and I couldn't really taste the lemon with just a sprinkle of lemon on the chicken. I have made this kind of recipe many ways and I really liked the different cheese, then I have tried in the past (just parmesan), just would change the amount of sage and lemon juice. Thanks for sharing another great recipe for us to enjoy ForeverMama!! Made for a tag game (but no one is able to access them, so not sure which one, but I think it was PRMR tag game)
- 4 boneless chicken breast halves, skins removed (1 1/2 pounds)
- 32 -36 fresh sage leaves (to total about 32 whole leaves to top chicken and 1 T. chopped sage for sauce)
- 8 thin slices prosciutto (or 16 slices if you want full cutlet coverage)
- 4 -6 tablespoons olive oil
- 1⁄2 cup all-purpose flour
- 1⁄2 cup dry white wine
- 1⁄2 cup marsala or 1⁄2 cup port wine
- 1 cup chicken broth
- ground black pepper
- 1⁄4-1⁄2 juice of a freshly squeezed lemon
- 1⁄2-1 cup shredded mozzarella cheese
Directions See How It's Made
- With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
- Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
- Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
- Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
- Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
- Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
- Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
- Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
- Remove any excess olive oil in order to end up with at least 2 – 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
- NOTE: Most of the time I double and even triple the sauce.
- Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.