SERVES 4
TOTAL TIME: 45 minutes
Most supermarkets carry chicken cutlets, but if you can’t find them (or they look ragged), simply buy 4 boneless, skinless chicken breasts and slice your own (click here for instructions). Be sure to buy prosciutto that is thinly sliced, not shaved. Also, the prosciutto slices should be large enough to fully cover one side of each cutlet.
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½ |
cup all-purpose flour |
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8 |
(4-ounce) chicken cutlets, ¼ inch thick, trimmed |
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Salt and pepper |
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1 |
tablespoon minced fresh sage plus 8 large fresh leaves |
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8 |
thin slices prosciutto (3 ounces) |
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¼ |
cup olive oil |
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1¼ |
cups dry vermouth or dry white wine |
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2 |
teaspoons lemon juice |
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4 |
tablespoons unsalted butter, cut into 4 pieces and chilled |
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1 |
tablespoon minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spread flour in shallow dish. Pat chicken dry with paper towels and season with pepper. Working with 1 cutlet at a time, dredge cutlets in flour. Sprinkle one side of each cutlet with minced sage, then top with 1 slice prosciutto and press firmly to help it adhere.
2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. Using slotted spoon, transfer fried sage to paper towel–lined plate.
3. Lay 4 cutlets, prosciutto side down, in now-empty skillet and cook over medium-high heat until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until lightly browned on second side, about 2 minutes; transfer to platter and keep warm in oven.
4. Wipe out skillet with paper towels. Repeat with remaining 2 tablespoons oil and remaining 4 cutlets; transfer to platter in oven.
5. Pour off all fat left in skillet. Add vermouth, scraping up any browned bits, and simmer over medium-high heat until reduced to ⅓ cup, 5 to 7 minutes. Stir in lemon juice. Reduce heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper to taste. Pour sauce over chicken, place fried leaves on top, and serve.