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Chicken Saltimboca Recipe

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This recipe for Chicken Saltimboca, by , is from The Van Lydegraf Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Van Lydegraf
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lbs. boneless skinless chicken breasts, cut and pounded into 12 thin cutlets
12 fresh sage leaves
6 slices prosciutto
1/4 c. Parmesan or Romano cheese
1/3 c. flour
3 eggs
1/2 c. plus 1 tbsp. olive oil
Salt and pepper
2 lemons

Directions:
Directions:
Top each cutlet with 1 sage leaf and cover with a half slice of prosciutto. Lightly press to adhere it to the chicken. Sprinkle cutlets with salt and pepper.

Stir together cheese and flour in a pie plate or shallow bowl.

Beat the eggs and 1 tbsp. olive oil in a pie plate or shallow bowl.

Preheat oven to 200.

Heat remaining olive oil in a large heavy skillet until almost smoking. Dredge chicken in flour mixture, then into egg mixture.

Place 3 to four cutlets into hot pan and saute until golden brown on both sides, 1 to 2 minutes per side. Transfer the cooked cutlets to a plate lined with paper towels and keep warm in the oven, while cooking remaining cutlets.

Serve with lemon.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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