Chicken Prosciutto

Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.

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Photography Credit: Elise Bauer

The first time I had this chicken prosciutto dish it was prepared by my friends Fritz and Leigh Anna who had found a recipe for it in a Dean & DeLuca cookbook.

It’s a lot like a saltimbocca, but made with chicken cutlets instead of veal. The cutlets are layered with a butter fried sage leaf and wrapped in thin prosciutto. Then they are dipped in beaten egg, fried briefly, topped with fontina cheese, and broiled.

Such a lovely presentation! Perfect for entertaining.

Chicken Prosciutto Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 6-8


  • 2 lbs chicken cutlets
  • 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)


  • 1 cup dry white wine (like a Sauvignon blanc)
  • 1 Tbsp minced fresh sage
  • 1/2 stick unsalted butter, chilled


1 Pound chicken cutlets to 1/8-inch thickness: Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Sprinkle with freshly ground black pepper.

2 Fry sage leaves in butter: Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking. Remove them from the pan.

3 Place fried sage leaf on each chicken cutlet and wrap with a thin layer of prosciutto.

4 Dip cutlets in beaten egg, cook in pan: Prepare a shallow bowl with the beaten eggs. Check that the foaming butter in the pan is golden and not browned. (If it has browned too much, start over with new butter, melting it until it foams.)

Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan.

Cook them for a couple minutes on each side, until just cooked through. Remove from the pan.

5 Cover with slice of cheese, then broil: Preheat the oven broiler. Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese. Place under the broiler just until the cheese melts, about a minute.

6 While the chicken is under the broiler make the sauce: Pour out the butter from the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Boil the wine until it has reduced almost by half.

Add the minced sage and cook for a minute longer. Stir in the chilled butter.

Pour the sauce around the chicken cutlets to serve.


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Adapted by a recipe in the Dean & DeLuca Cookbook.

Showing 4 of 18 Comments

  • John Buckley

    Wish I had found this recipe sooner, it’s very good. Although I also had a little trouble trying to figure out how to “wrap” the large flat chicken breast pieces with prosciutto. I ended up folding it over on itself twice, like a letter, then wrapping it. Other than that, I followed the recipe closely. I did use the egg, and I used vermouth for the sauce. The sauce was excellent – don’t skip it, it’s worth the little extra effort.

  • 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

  • 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.

  • 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

  • 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!

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Chicken Prosciutto