Iron Chef Alex Guarnaschelli, and her daughter Ava, take listeners through this delicious mashup of two recipes – chicken cutlets and saltimbocca. Dressed up with at the end with zesty vinaigrette, this dish is so easy it is certain to become a weeknight staple for your family.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2-4 servings
- 3-4 chicken breasts, about 6 ounces each, butterflied, and each piece pounded very thin
- Kosher salt
- 4 large eggs, lightly beaten
- 3 cups Panko breadcrumbs
- 8-10 tablespoons extra-virgin olive oil
- 8-10 slices (3 ½ -4 ounces) Prosciutto
- 24-30 sage leaves, stemmed
- 2 large cloves garlic, grated
- 1 tablespoon red wine vinegar
- Juice from 1 lemon
- 3 Medium Bowls
- 2 Large baking sheets, lined with parchment paper
- 2 Large Skillets
- Slotted Spoon
- Wooden spoon or spatula
- Serving platter
Prepare the cutlets: Season both sides of the chicken cutlets with salt. Put the eggs in a medium bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one. Arrange the cutlets on a baking sheet fitted with parchment. Refrigerate for about 20 minutes.
Preheat the oven to 350F.
Cook the sage and prosciutto: In a large skillet, heat 1 tablespoon of the oil. Add the Prosciutto slices to the oil in the pan and cook over low heat until crispy, about 2 minutes. Remove them and add the sage leaves and cook until they are pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. With the heat off, stir the garlic into the cooking oil and season with salt. Allow the garlic to simmer in the warm oil for 1-2 minutes to cook off the raw flavor and transfer the garlic and oil to a medium bowl.
Cook the chicken cutlets: Heat 2 tablespoons of the oil each in two large pans until it smokes lightly. Add the chicken cutlets in a single layer and cook, over medium heat, on their first side until golden brown, about 3-5 minutes. Turn on their second side and cook 5-7 additional minutes. Remove the cutlets and place on a baking sheet lined with parchment, drain excess grease. Season with salt. Place the tray in the oven to keep warm. Repeat with remaining cutlets.
Make the vinaigrette and finish the dish: Whisk the red wine vinegar, lemon juice and olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.