Coat large skillet lightly with olive oil and set it over med high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, set aside.
Put the Flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salty and amply with pepper. Heat the skillet with the pancetta fat over med high. Add more olive oil if needed to get about 2T fat in the pan.
When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary. Transfer these to the plate as well.
Pour off the excess fat. With the own over medium high heat, add the marsala and scrape up any browned bits from the bottom of the pan. Cook until the marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to a coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
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|Serving Size: 1 Serving (89g)
|Recipe Makes: 2 Servings
|Calories from Fat: 2 (4%)
|Amt Per Serving
|Total Fat 0.2g
|Saturated Fat 0g
|Monounsaturated Fat 0.2g
|Polyunsanturated Fat 0g
|Total Carbohydrate 2.4g
|Dietary Fiber 0.5g
|Sugars, other 1.9g
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Calories per serving: 55
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