SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. A single fried sage leaf is another pretty but optional garnish. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken. The prosciutto slices should be large enough to fully cover one side of each cutlet.
4 |
(5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed (see note) |
½ |
cup unbleached all-purpose flour |
Ground black pepper |
|
1 |
tablespoon minced fresh sage leaves, plus 8 large leaves (optional; see note) |
8 |
thin prosciutto slices (about 3 ounces; see note) |
4 |
tablespoons olive oil |
1¼ |
cups dry vermouth or white wine |
2 |
teaspoons juice from 1 lemon |
4 |
tablespoons (½ stick) unsalted butter, cutinto 4 pieces and chilled |
1 |
tablespoon minced fresh parsley leaves |
Table salt |
1. Halve the chicken horizontally, then cover the chicken halves with plastic wrap and pound the cutlets to an even ¼-inch thickness.
2. Combine the flour and 1 teaspoon pepper in a shallow dish. Pat the chicken dry with paper towels. Dredge the chicken in the flour, shaking off any excess. Lay the cutlets flat and sprinkle evenly with the minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the sage leaves (if using) and cook until the leaves begin to change color and are fragrant, 15 to 20 seconds. Using a slotted spoon, transfer the sage to a paper towel–lined plate and set aside. Add 4 of the cutlets to the pan, prosciutto side down, and cook until lightly browned on one side, about 2 minutes. Flip the chicken over and continue to cook until no longer pink, 30 seconds to 1 minute. Transfer the chicken to a plate and tent loosely with foil. Add the remaining 2 tablespoons oil to the skillet and repeat with the remaining 4 cutlets. Transfer to the plate and tent loosely with foil while making the sauce.
4. Pour off the excess fat from the skillet. Stir in the vermouth, scraping up any browned bits, and simmer until reduced to about ⅓ cup, 5 to 7 minutes. Stir in the lemon juice. Turn the heat to low and whisk in the butter, 1 tablespoon at time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken, place a sage leaf (if using) on each cutlet, and serve.