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
Ingredients
- 2 lbs chicken cutlets
- Freshly ground black pepper
- 1 stick (1/2 cup) unsalted butter
- 8 whole fresh sage leaves
- 1/4 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
Read More: Chicken Prosciutto
No comments:
Post a Comment