Chicken Prosciutto

DinnerGluten-FreeLow CarbChicken Breast

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

Photography Credit: Sally Vargas

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

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

Ingredients

  • 2 lbs chicken cutlets
  • Freshly ground black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 8-12 whole fresh sage leaves
  • 1/2 pound very thinly sliced prosciutto
  • 2 eggs, beaten
  • 8 thin slices Italian Fontina cheese (about 2 oz)

Sauce:

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

Method

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 one or two fried sage leaves 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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

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Did you make it? Rate it!

  • Kelly in Haiku

    We made this last night for a group of friends and everyone loved it! It was divine and a very elegant presentation.
    We followed Adam’s suggestion to add Dijon to the thigh before wrapping in prosciutto. We floured the package, egg-dipped, then coated in panko crumbs. It gave a nice crunch and the sauce clung well.
    Our prosciutto came in a pack with plastic sheets to help remove them intact. We used those to keep the assembled packages from sticking to each other in the storage container until we were ready to prepare them. I was concerned this wouldn’t hold well in the refrigerator while we had drinks and pu pus but it was quick to prepare and came out grand!
    We served this with your Cider vinaigrette Roasted Vegetables, a very flavorful, colorful dish that complimented the richness of the chicken nicely. This dish will become a regular for dinner parties. Thank you so much, Elise!

    xxxxxyyyyy

  • 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

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