This recipe literally translates to “Jump in the Mouth” is that because it is so delicious you want to eat the entire plateful? Maybe! The ingredients are simple and the recipe, although easy, does take some time since you need to work in batches But it is well worth the effort. You can make this recipe gluten-free by using gluten-free flour for the dredge or even cornstarch if you are in a pinch.
*** AS SEEN ON WMUR Channel 9 Cooks Corner ***
1 lb thin sliced chicken cutlets
Salt & pepper
4-6 fresh sage leaves
4-6 slices imported Italian prosciutto
1 cup flour or gluten free flour blend
3 Tablespoon Savory Sage Olive Oil
1 onion chopped fine
3 cloves garlic minced
1/2 cup chicken broth
1/4 cup white wine
*Shaved parmesan cheese* optional
Beat your chicken cutlets using a meat tenderizer until they are just about 1/4 inch thick. Sprinkle lightly with salt and pepper. Top each cutlet with 1 slice of prosciutto and 1 sage leave in the middle of the cutlet. Coat in flour and set aside. Repeat with the remaining cutlets. Heat 2 Tablespoons of Sage olive oil in a large skillet. Working in batches fry the cutlets (one or two at time) cook or 3 to 4 minutes on each side until prosciutto is slightly crisp. Set aside and cook all remaining cutlets. In the same pan, heat 1 Tablespoon of Sage olive oil. Sauté onions and garlic until just tender. Do not brown. Add chicken broth and wine. Simmer until the mixture reduces slightly. It will thicken more when it begins to cool. Spoon sauce over the cooked chicken and top with shaved Parmesan cheese. Serve immediately with a side of garlic mashed potatoes or pasta.