Ingredients
- 1 chicken cutlet (about 5 ounces)
- Salt and freshly ground black pepper
- 4-5 fresh sage leaves
- 1 thin slice (about 1 1/2 ounce) prosciutto di Parma
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons white wine or dry white vermouth
Directions
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Lay the chicken on a cutting board and, if necessary, pound it lightly to an even thickness. Sprinkle ones side lightly with salt and pepper. Flip the fillet; arrange the sage leaves and then the prosciutto on top, pressing with your palm to make them adhere.
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Heat the oil in a medium skillet over medium heat. Carefully—so that the prosciutto doesn’t fall off—lay the fillet prosciutto-side down in the skillet. When it has browned, after about 1 minute, turn and sear on the other side.
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Reduce the heat to low and add the wine and about 2 tablespoons water. Partially cover and simmer until the chicken is cooked through, about 5 minutes.