Mmm... Thank you Whole Foods.This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce. To learn how to make this recipe, watch the Secret Ingredient cooking show.
4 boneless, skinless chicken cutlets (about 4 ounces each)
Salt and black pepper
8 thin slices prosciutto
8 sage leaves, more for garnish
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Lemon wedges
Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.
Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again. Remove the pan from the heat and swirl in remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper, then pour over the reserved chicken cutlets. Serve immediately with lemon wedges.
Per serving (about 7oz/196g-wt.): 390 calories (150 from fat), 17g total fat, 6g saturated fat, 100mg cholesterol, 970mg sodium, 20g total carbohydrate (1g dietary fiber, 0g sugar), 34g protein
