Chicken Prosciutto

Name: Chicken Prosciutto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams chicken cutlets; 1 serving Freshly ground black pepper; 118 milliliters stick unsalted butter; 8 whole fresh sage leaves; 227 grams very thinly sliced prosciutto; 2 eggs, beaten; 57 grams thin slices Italian Fontina cheese (about; 237 milliliters dry white wine (like a Sauvignon blanc); 1 Tbsp minced fresh sage; 1 sticks unsalted butter, chilled

Chicken Prosciutto is a Mediterranean recipe that serves 6. One serving contains 625 calories, 41g of protein, and 46g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 40 minutes. If you have wine, pepper, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet.

Instructions

Pound chicken cutlets to 1/8-inch thickness:

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Chicken Cutlet

Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch.

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Chicken Cutlet

Wrap

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Plastic Wrap

Wax Paper

Sprinkle with freshly ground black pepper.

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Ground Black Pepper

Fry sage leaves in butter: Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking.

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Sage

Butter

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Frying Pan

Remove them from the pan.

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Frying Pan

Place one or two fried sage leaves on each chicken cutlet and wrap with a thin layer of prosciutto.

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Chicken Cutlet

Sage

Prosciutto

Wrap

Dip cutlets in beaten egg, cook in pan: Prepare a shallow bowl with the beaten eggs. Check that the foaming butter in the pan is golden and not browned. (If it has browned too much, start over with new butter, melting it until it foams.)

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Butter

Egg

Dip

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Bowl

Frying Pan

Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan.

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Chicken Cutlet

Prosciutto

Dip

Egg

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Frying Pan

Cook them for a couple minutes on each side, until just cooked through.

Remove from the pan.

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Frying Pan

Cover with slice of cheese, then broil: Preheat the oven broiler. Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese.

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Chicken Cutlet

Cheese

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Baking Sheet

Oven

Place under the broiler just until the cheese melts, about a minute.

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Cheese

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Broiler

Pour out the butter from the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Boil the wine until it has reduced almost by half.

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Butter

Wine