Description
A classic Italian dish featuring tender chicken cutlets wrapped in crispy prosciutto and fresh sage, served with a bright lemon-chicken-broth pan sauce.
Ingredients
Scale
- 2–3 thin chicken breast cutlets
- 2–3 slices of prosciutto
- Fresh sage leaves
- 1 lemon (juiced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cornstarch (optional, for thickening)
- Chopped parsley (for garnish)
Instructions
- Gather and prep ingredients: chicken, prosciutto, sage, garlic, lemon, butter, olive oil, chicken broth, salt, pepper, and cornstarch (if using).
- Prepare chicken cutlets by slicing horizontally and pounding to 1/4 inch thick. Pat dry.
- Season both sides of cutlets with salt and pepper. Place a sage leaf on each cutlet and top with prosciutto, pressing gently.
- Heat olive oil and butter in a skillet over medium-high heat. Cook cutlets sage-side down for 3-4 minutes per side until golden brown and cooked through.
- Remove cutlets and tent with foil to rest.
- In the same skillet, reduce heat, add minced garlic and cook until fragrant. Deglaze with chicken broth and lemon juice. Simmer for 2-3 minutes.
- Return cutlets to skillet, spoon sauce over and simmer gently for 1-2 minutes.
- Plate cutlets, garnish with parsley, and serve immediately.
Notes
For a vegetarian version, use seitan or large Portobello caps and smoked tofu instead of prosciutto.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg