This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce boneless chicken breast halves, sliced in half, pounded very thin
- Kosher salt
- 4 large eggs, lightly beaten
- 3 cups panko breadcrumbs
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
- 4 slices prosciutto
- 12 fresh sage leaves, stemmed
- 2 large cloves garlic, grated
- 1 tablespoon red wine vinegar
- Juice from 1 lemon
Instructions
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 867 |
| Total Fat | 57 g |
| Saturated Fat | 11 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 51 g |
| Cholesterol | 305 mg |
| Sodium | 785 mg |
Reviews
Made this last night ! Delicious! I would double the vinegar dressing next time ! It was so good!
This is so good! Saw a rerun today and made this… ironically, going along with Katie Lee’s potion of the show… I have to hide everything from my picky husband and 13 year old daughter. I used the vinaigrette as a quick marinade and crushed the fried sage and some of the pieces of prosciutto in the panko. I then baked it on a cooling rack. It turned out great-!
Many cooking steps, but worth it. The pairing of the dressing and the prosciutto is perfect.
OMG! We love saltimbocca but
this application totally allows the Sage and Prosciutto to shine! Just used some fresh Sage from our garden and everyone loved it! Served with orzo and Spinach with sun dried tomatoes, lemon juice and fresh Parmesan. This will be added to the regular rotation! Thanks Alex!
this application totally allows the Sage and Prosciutto to shine! Just used some fresh Sage from our garden and everyone loved it! Served with orzo and Spinach with sun dried tomatoes, lemon juice and fresh Parmesan. This will be added to the regular rotation! Thanks Alex!
I was very disappointed with this recipe it took close to 3 hours and I followed the steps exactly and was very disappointed with flavor sorry Ale. tossing this one
Wasn’t as quick and easy as it was on the show but worth it.
amazing !!! the flavors are terrific, and the vinaigrette brought it to another level ! the entire family devoured it! Thanks, Alex!
I made this on Sunday ! WOW ! It is delish! A big hit, thumbs up from my teen boys! A must add to my meal plans !
I made this last night for a dinner party and it was a huge success. I served it with smashed potatoes and a spinach-mushroom and gruyere cheese dish. For dessert I made homemade lemonade ice cream and almond paste macaroon cookies. With all of the fresh herbs from my garden, the house smelled delightful!
Made this last night with pork loin instead of chicken based on what we had on hand and it was a little time consuming but delicious. The vinaigrette is the perfect counter balance to the richness of the pancetta and breaded cutlet.