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4 (6-ounce) boneless chicken breasts
4 large fresh sage leaves
4 paper-thin slices prosciutto, cut in half crosswise
1/4 cup grated pecorino Romano cheese
1/3 cup all-purpose flour
2 eggs
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 sprig fresh thyme
1 garlic clove, mashed
2 lemons, halved
Instructions
4 large fresh sage leaves
4 paper-thin slices prosciutto, cut in half crosswise
1/4 cup grated pecorino Romano cheese
1/3 cup all-purpose flour
2 eggs
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 sprig fresh thyme
1 garlic clove, mashed
2 lemons, halved
1. With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper. Top each chicken cutlet with 1 sage leaf and cover with a slice of prosciutto. Press the prosciutto to affix it to the chicken.
2. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small bowl.
3. Heat 1/2 cup olive oil in a large heavy-bottomed skillet until hot. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Place in hot pan. Saute until golden brown on both sides, about 2 minutes per side. Add thyme and garlic to pan when turning over.
4. Serve with lemon halves. Serves 4.
Recipe by Chef Jon Ashton.
2. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small bowl.
3. Heat 1/2 cup olive oil in a large heavy-bottomed skillet until hot. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Place in hot pan. Saute until golden brown on both sides, about 2 minutes per side. Add thyme and garlic to pan when turning over.
4. Serve with lemon halves. Serves 4.
Recipe by Chef Jon Ashton.
