These chicken cutlets are simply delicious
The freshness of the sage, the salty, crispy prosciutto and bubbly broiled cheese
Who wouldn’t like that?! No one I’m hanging with!
Seriously though, this is a tasty meal and fairly simple to make
Let’s start with about 2 pounds of boneless chicken breasts
I’m going to trim any excess fat and sinew from the chicken
Then I’m removing the tenderloin for another use
Next I filet them into cutlets (I typically get 3 cutlets per breast)
Cover the chicken in cling wrap so while we tenderize these, there is no meat or meat juices flying around the kitchen
Gently pound them out with the toothy side of a tenderizer
Don’t pound them too hard or you will break down the meat and they will fall apart
Flip and repeat
Next we will need 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes
Sprinkle both sides of the chicken with the seasonings
Add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan over medium heat
Wait for the butter to completely melt and get bubbly
Add in some cutlets (cook in batches so they are not over crowded)
Cook for 2-3 minutes
Flip and cook another 2-3 minutes
Remove to a sheet pan and repeat until all the chicken is cooked
Turn the broiler on and move the oven rack down 2 spots from the broiler
Next we will need 1/2 pound of prosciutto, 1 pound of fresh mozzarella and 1 bunch of fresh sage
If your left with any prosciutto & cheese, fear not. Just eat it while your waiting for dinner!
Basically add enough sage to cover the length of the cutlet
Some have 2 and some have 3
Do the same with the prosciutto
Yep! You’ve guessed it!
Next up is the cheese
Place in the oven and broil 8-10 minutes (keeping an eye on it) until it is nice and browned and bubbly
YUM!
You can eat this with pasta, salad or even on a sandwich (I recommend some nice garlic bread for that!)
Enjoy!!!
Simply Sundays! ~ Chicken with Prosciutto, Sage & Fresh Mozzarella
Ingredients
2 lbs of boneless, skinless chicken cutlets
1 bunch of fresh sage
1/2 pound prosciutto
1 – 16 oz log of fresh, thinly sliced mozzarella
2 tablespoons of olive oil
2 tablespoons of butter
kosher salt
ground black pepper
onion powder
garlic powder
crushed red pepper
Directions
Trim any excess fat and sinew from three boneless chicken breasts. Remove the tenderloin for another use. Filet them into cutlets or have your butcher do this
Cover the chicken in cling wrap so while we tenderize these there is no meat or meat juices flying around the kitchen. Gently pound them out with the toothy side of a tenderizer. Don’t pound them too hard or you will break down the meat and they will fall apart. Flip and repeat
Season the chicken on both sides with kosher salt, ground black pepper, garlic powder, onion powder and some crushed red pepper flakes
Add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan over medium heat until the butter is melted and bubbly. Add the chicken in batches so you don’t over crowd them. Cook roughly 2-3 minutes per side then remove and set aside on a sheet pan
Turn on your broiler. Drop the rack at least 2 spots from the broiler. Lay your sage leaves over your cutlets and top with prosciutto and fresh mozzarella
Place in the oven on broil until the cheese starts to bubble and brown slightly, about 8 – 10 minutes
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
OXO Good Grips Meat Tenderizer
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