Chicken Prosciutto

The last time I visited my friends Fritz and Leigh Anna in Chicago, Leigh Anna prepared this prosciutto-wrapped, batter-dipped, fontina-broiled chicken cutlet for her family and me. So good! The recipe is from the Dean & DeLuca Cookbook and is perfect for entertaining.

Chicken Prosciutto Recipe

  • Yield: Serves 6-8.

Preparation time: 25 minutes

Ingredients

  • 4 skinless, boneless chicken breast halves
  • Freshly ground black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 8 whole fresh sage leaves
  • 1/4 pound very thinly sliced prosciutto
  • 2 eggs, beaten
  • 8 thin slices Italian Fontina cheese (about 2 oz)

Sauce:

  • 1 cup dry white wine
  • 1 Tbsp minced fresh sage
  • 1/2 stick unsalted butter, chilled

Method

chicken-breast-1.jpg chicken-breast-2.jpg
chicken-breast-3.jpg chicken-breast-4.jpg

1 Trim the chicken tenderloins away from the breasts, and reserve for another use. Cut each breast half in half, horizontally. Trim away any excess fat. Place the 8 chicken breast pieces between two large pieces of wax paper. Pound the pieces with a mallet until each one is about 1/8 inch thick. Season with ground pepper and set aside.

2 Heat the butter over medium heat in a large sauté pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove the sage leaves from the pan and place a leaf on each of the chicken pieces. Next wrap each chicken piece with a single layer of prosciutto.

3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Working in batches so that you do not crowd the chicken in the pan, place the chicken pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.

4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with the sauce.

5 While the cheese is melting, pour out the butter from the sauté pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.

Adapted by a recipe in the Dean & DeLuca Cookbook.

18 Comments

  1. Roland

    This is easier than it looks – and really good! It’s very important to use unsalted butter because the prosciutto is so salty and flavorful!

  2. Regan

    I made this recipe last night and have some comments for those that might want to try it. Overall, I loved the flavor, Elise had me at proscuitto. The only thing I might change is the egg. When I sauteed the chicken, it came out really eggy, almost like a thin coating of scrambled egg on the outside. It could have been a mistake on my part (i.e. not whisking the egg enough), but I would either omit that next time, or dredge in flour before dredging in egg…Kudos to Elise…I love the site!

  3. Sarah

    I used chicken thighs, instead of chicken breasts. I also added to the inside another type of cured ham. Although the thighs were kind of thick and, therefore, harder to flatten and more time-consuming to cook through in the pan, the chicken came out delicious. I am definitely going to keep this recipe and experiment with other types of herbs, meats and cheeses.

    I also happened to use salted butter and that seemed fine.

  4. Robyn

    This receipe was given to me as a bridal shower “extra”, only instead of using sage, I use fresh or dried basil. I don’t do the egg coating, either. The wine sauce makes the chicken nice & moist. Everytime I make this, I get rave reviews! It’s on our top 5 list of dinners!

  5. Joshua

    This came out really well. I made it on a whim, on a weekday night. My partner and I loved it. I paired it with artichokes, and used the leftover reduction sauce on the artichokes.

    I wonder how it would work with guanciale.

  6. Rhonda

    This chicken is wonderful! I had to use Havarti cheese because my store did not have the Fontina cheese but it worked fine. The reduction sauce is so easy and very yummy. Thanks for another great recipe!

  7. jonathan

    Veal saltimbocca, reinvented.
    I make a variation of this, same theory, no cheese (although how could that be bad?). The sage leaves are kept whole against the cutlet, wrap in prosciutto, egg batter/parmigiana crust.
    The whole sage might be too much for some, but the peppery, salty, buttery thing really curls my toes. In a good way ;^)
    (Look for the recipe in Second Helpings – NYC’s Union Square Cafe’s second cookbook)

  8. Susan

    Please tell me about the egg batter. Is it making the proscutto cling? Does it meld with the butter and wine somehow to aid in making the sauce? I’m not grasping the plain beaten egg as a batter concept.

    It probably helps the prosciutto stay with the chicken. I thought it was weird too, but it works. ~Elise

  9. Venie

    Elise, This looks and sounds so good but I am allergic to sage, what other herb can I use in it’s place? Thanks

    Well, it’s difficult to replace a sage leaf, because they are so nice and big, but if you put a little tarragon in the sauce, that might work for you. ~Elise

  10. MrSaladDressing

    I, too, would substitute the chicken breasts for boneless, skinless chicken thighs. Yes, they probably have more fat, but they’re cheaper, and i love the flavor.

    With Chicken, prosciutto, and fontina cheese (meat, more meat and cheese), I don’t think you can go wrong. I want to make this now, and it is breakfast time!

  11. Chad Chandler

    This is really similar to Chicken Saltimbocca, but different enough to taste different. I’ll have to try this, but maybe with some olive oil and a little butter instead of a whole stick.

    I’m a little confused about the egg wash? Shouldn’t the chicken be seasoned and floured first, or is the egg meant to add some kind of soft texture to the chicken all by itself? That doesn’t sound very good.

  12. Kim

    This was the perfect thing for dinner on a Wednesday night. Not difficult, and not too time consuming, and it gives everyone what they’re looking for – meat, salty meat (proscuitto), and cheese! I made a couple pieces without the cheese and it was also delicious! Definitely a keeper!!!

  13. April

    OMG! this was amazing! I had the beaten egg all ready to go but the 2 year old running around screaming and asking me for one thousand things while I was cooking made me forget to toss the chicken in the egg before cooking the first batch. I honestly didn’t notice a difference at all between the batch with egg and without. So I don’t think it’s absolutely required. I thought this was HEAVEN but how could it not be with a stick and a half of butter! :-) I think this is the perfect dish for a weekday meal or a very nice dinner party. I served it with sauteed artichoke hearts (canned and quartered) with a little olive oil and butter, garlic, red onion and crushed red pepper. It was perfect!! Thanks for the recipe!

  14. Adam Kalsey

    This is also good with basil and mozzarella instead of the sage and fontina. I like to add a little mustard to the inside of the prosciutto slice before wrapping it.

    Great idea, thanks Adam! ~Elise

  15. Sharon

    Can not wait to try this dish!! My husbands cousin in visiting from Chicago so I think I will make this for dinner tomorrow night! All this talk about adding artichokes as a side is getting me thinking.. Definitely on the menu for tomorrow Thanks for sharing !!

  16. Cecelia

    I wasn’t sure about the egg-only dredge, so I dredged in flour-egg-plain panko breadcrumbs with outstanding results. When I tasted the sauce by itself I wasn’t so sure but on top of the chicken it tasted great. Don’t forget plenty of salt and pepper for the chicken.

  17. Stephany Brisco

    I made this for our Easter dinner and I had to tell you that it was wonderful!! I didn’t make the sauce because honestly, I didn’t have time. I found though that with the butter, prosciutto, and cheese it was plenty flavorful! I served it with your asparagus recipe and oven baked sweet potatoes. It was awesome! I was a little confused with one part of your recipe though. I wasn’t sure how to wrap the chicken with the prosciutto. Do I wrap it or just lay it on top? I just laid it on top but found I didn’t have enough slices for eight chicken breasts. Your picture didn’t look like it was wrapped in prosciutto. Either way it still turned out great but was hoping you could expain that part a little more.

    Well, I would say wrap it if you can (depends on the size of the cutlets and the prosciutto), otherwise lay on top. So glad it worked out for you! ~Elise

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