Thin chicken cutlets wrapped in prosciutto and fresh sage, pan-seared until crispy, and finished with a simple white wine butter sauce. This classic Italian dish comes together in about 30 minutes and tastes like something you'd order at a restaurant.
Prep Time:10 minutesmins
Cook Time:20 minutesmins
Total Time:30 minutesmins
Equipment
1 large skillet (12-inch)
4 toothpicks
1 Whisk
Ingredients
4chicken cutlets
salt and pepperto taste
12fresh sage leaves
4slicesprosciuttothinly sliced
2tablespoonsolive oil
½cupdry white wine
½cupchicken stock
2tablespoonscold butter
Instructions
Season and assemble. Lightly season chicken cutlets on both sides with salt and pepper. Lay one slice of prosciutto over each cutlet and press gently. Place a sage leaf on top and secure with a toothpick.
Fry the sage. Heat olive oil in a large skillet over medium heat. Fry the remaining sage leaves for 20 to 30 seconds until crisp. Remove and set aside, leaving the oil in the pan.
Sear the chicken. Raise heat to medium-high. Place cutlets prosciutto side down and cook 3 to 4 minutes until crispy. Flip and cook another 3 to 4 minutes until chicken is cooked through. Transfer to a plate and cover loosely with foil.
Make the sauce. Lower heat to medium. Pour in the white wine, scraping up any browned bits. Add the chicken stock and simmer until slightly reduced, about 3 to 4 minutes.
Finish and serve. Turn off the heat. Whisk in the cold butter until the sauce is smooth and glossy. Remove toothpicks from the chicken, spoon sauce over the top, and garnish with the fried sage leaves.
Notes
If you can't find pre-cut cutlets, slice chicken breasts in half horizontally and pound to an even thickness.If you prefer not to use wine, substitute with additional chicken stock and a splash of lemon juice.Make sure the heat is completely off before adding the butter or the sauce will separate.Leftovers keep in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of chicken stock.