Chicken Saltimbocca with Prosciutto and Pecorino*

Italian

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Name: Chicken Saltimbocca with Prosciutto and Pecorino*
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 6-ounce Boneless, skinless chicken breasts; 1/2 tsp Salt; Coarsley ground black pepper; 8 Large fresh sage leaves chopped; 4 slices Paper thin prosciutto; 1/2 cup Grated Pecorino and romano cheese; 2/3 acup All purpose flour; 2 Eggs; 1/4 cup Extra virgin olive oil; Fresh thyme sprigs; 1 clove Garlic crushed; 2 Lemons cut into halves

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INGREDIENTS

4 6-ounce Boneless, skinless chicken breasts
1/2 tsp Salt
Coarsley ground black pepper
8 Large fresh sage leaves ; chopped
4 slices Paper thin prosciutto
1/2 cup Grated Pecorino and romano cheese
2/3 acup All purpose flour
2 Eggs
1/4 cup Extra virgin olive oil
Fresh thyme sprigs
1 clove Garlic ; crushed
2 Lemons ; cut into halves

Servings

INSTRUCTIONS

1. Preheat oven to 375F.

2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper.

Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.

3. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish,

such as a pie plate.

4. Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.

5. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Saut? until golden brown on both sides, about 2 minutes per side.

6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.

Yield 4 servings

Prep 15 mins

Cook 20 mins

Pan-fried chicken breasts with prosciutto, Pecorino Romano cheese and sage.

NOTES

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Chicken Saltimbocca with Prosciutto and Pecorino*

4 6-ounce Boneless, skinless chicken breasts
1/2 tsp Salt
 Coarsley ground black pepper
8 Large fresh sage leaves chopped
4 slices Paper thin prosciutto
1/2 cup Grated Pecorino and romano cheese
2/3 acup All purpose flour
2 Eggs
1/4 cup Extra virgin olive oil
 Fresh thyme sprigs
1 clove Garlic crushed
2 Lemons cut into halves

1. Preheat oven to 375F.
2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper.              
    Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.

3. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish, 
    such as a pie plate.

4. Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.

6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.

Yield 4 servings 
Prep 15 mins 
Cook 20 mins
Pan-fried chicken breasts with prosciutto, Pecorino Romano cheese and sage.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 4 Servings

Calories: 229
Calories from Fat: 180 (79%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 2.3g
Cholesterol 266.5mg		82 %
Sodium 380.6mg		13 %
Potassium 174.2mg		5 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 4.7g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 229

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