Chicken Prosciutto

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

  • 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
  • 8-12 whole fresh sage leaves
  • 1/2 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 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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  • 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!


  • 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!

  • 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!!!

  • 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.

  • 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!

  • 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

  • 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

  • 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)

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!

  • Karen Beth

    This recipe is the best! Tried it and everyone inthe house loved it. Perfect with parsely and red potatoes. Delicious!

  • 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!