Ingredients
- ½ cup extra-virgin olive oil, divided
- 1 5-ounce package thinly sliced prosciutto (about 12 slices)
- 1 bunch sage leaves (about 20 large leaves)
- Kosher salt
- Freshly ground black pepper
- 4 skinless, boneless chicken breasts (about 1 lb.)
- 1 5-oz clamshell arugula
- 2 tablespoons fresh lemon juice
- Aged balsamic glaze (preferably Villa Manodori Balsamic Vinegar, Massimo Bottura), for drizzling (optional)
Chef notes
This recipe is a fun play on two classic dishes — chicken paillard and chicken saltimbocca. The dish feels fresh and healthy but has the flair of crispy prosciutto, sage and aged balsamic that makes it feel special. I love this recipe because it is great for a casual weeknight yet feels elegant enough to prepare for a dinner party!
Technique Tip: Remove the chicken breasts from the refrigerator 30 minutes to 1 hour before cooking to bring to room temperature.
Swap Option: Swap in basil for sage, swap in veal for chicken
Preparation
1.Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Add prosciutto in a single layer in the pan and cook until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining prosciutto until all pieces are crisp.
2.In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat until shimmering. Add sage leaves and cook for 1 to 2 minutes, flipping occasionally, or until fragrant and crisp. Transfer to a separate paper towel-lined plate to drain and sprinkle with kosher salt. Finely chop the crispy sage and prosciutto and set aside.
3.Pat chicken breasts dry with paper towels. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet, rolling pin or heavy skillet, pound to ¼" thick. Season all over with kosher salt and freshly ground black pepper.
4.Pour 3 tablespoons olive oil into the same large skillet and heat over medium-high. Working in batches, cook chicken until golden brown and crisp, 3 to 4 minutes per side. Transfer to a plate or wire rack to rest and lightly tent with aluminum foil to keep warm.
5.In a large bowl, whisk together lemon juice, ¼ cup olive oil, salt and pepper until emulsified. Add arugula and half of sage-prosciutto mixture to the bowl and toss to combine. Adjust seasoning to taste. To serve, add one cutlet to a plate, top with arugula, garnish with reserved crispy prosciutto and sage and, if using, drizzle with aged balsamic.
Here's everything you need to know about the cool new feature.
