A quick and elegant Italian dish featuring chicken cutlets topped with prosciutto and sage, pan-seared to perfection and served with a buttery white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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4 thin chicken cutlets (or 2 chicken breasts, halved and pounded)
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4 slices prosciutto
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4 fresh sage leaves
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1/4 cup all-purpose flour (for dredging)
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Black pepper to taste
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1 tbsp olive oil
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2 tbsp unsalted butter, divided
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1/2 cup dry white wine
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Optional: lemon wedge for garnish
Instructions
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Flatten chicken cutlets to about 1/4 inch thick and season with black pepper.
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Place a sage leaf on each cutlet, then top with a slice of prosciutto. Press gently to stick.
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Lightly dredge the chicken side in flour. Shake off any excess.
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In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
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Cook cutlets prosciutto-side down for 2–3 minutes. Flip and cook another 2–3 minutes.
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Remove chicken and keep warm. Pour in white wine and reduce by half.
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Stir in remaining butter and a splash of lemon juice if desired.
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Spoon sauce over chicken and serve immediately.