Chicken Saltimbocca Alla Romana

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 (2 ounce) boneless skinless chicken cutlets, trimmed
• salt & fresh ground pepper
• 16 whole fresh sage leaves
• 8 slices prosciutto di parma
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry wine

Recipe

• 1 place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. gently evenly pound the cutlet to 1/4 of an inch thick.
• 2 season both sides of the cutlets with salt and pepper.
• 3 place 2 sage leaves on each cutlet and top with prosciutto.
• 4 cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
• 5 heat a large saute pan over medium-high heat.
• 6 add butter and oil and heat through.
• 7 place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
• 8 turn the cutlets over and cook until done, about 1 minute more.
• 9 transfer the cutlets to a platter and tent with aluminum foil.
• 10 return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
• 11 cook until the wine has reduced by half. add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
• 12 enjoy!