Chicken Saltimbocca with Prosciutto and Pecorino
- Yield: 4 servings
- Prep: 15 mins
- Cook: 20 mins
Ingredients
- 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
Instructions
- Preheat oven to 375F.
- 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.
- 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.
- Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.
- 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.
- 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%
