Chicken Saltimbocca with Prosciutto and Pecorino

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


4-- (6-ounce) boneless, skinless chicken breasts
1/2teaspoon Salt
-- Coarsely ground black pepper
8large fresh sage leaves, chopped
4slices prosciutto, paper-thin
1/2cup grated Pecorino Romano cheese
2/3cup all-purpose flour
2-- eggs
1/4cup extra-virgin olive oil
-- Fresh thyme sprigs
1clove garlic, crushed
2-- lemons, cut into halves


  1. Preheat oven to 375F.
  2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.
  3. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish, such as a pie plate.
  4. Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.
  5. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Sauté until golden brown on both sides, about 2 minutes per side.
  6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 0
  • Fat 24g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 14g
  • Cholesterol 185mg
  • Sodium 920mg
  • Potassium 370mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 0g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 70%
  • Calcium 20%
  • Iron 15%