Chicken Saltimbocca
Ready In: 40 mins
Serves: 4
Yields: 4 chicken cutlets
Ingredients
- 4 (6 ounce) boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper
- 8 large fresh sage leaves, chopped
- 4 slices prosciutto, cut paper thin
- 1⁄2 cup grated pecorino romano cheese
- 2⁄3 cup flour
- 2 eggs
- 1⁄4 cup extra virgin olive oil
- fresh thyme, spigs
- 1 garlic clove, crushed
- 2 lemons, cut into halves
Directions
- Preheat oven to 375*.
- Pound chicken breasts to 1/4 inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with proscuitto. Press proscuitto so it will stick to the chicken.
- Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish, such as a pie plate.
- Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.
- Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Saute until golden brown on both sides, about 2 minutes per side.
- Place pan in oven and bake 10-15 minutes. Serve with lemon halves.
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