An Italian favorite made with thin chicken cutlets, prosciutto, fresh sage, and a white wine butter sauce—simple to prepare and full of rich, savory flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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4 chicken cutlets (or 2 chicken breasts, halved and pounded)
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4 thin slices prosciutto
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4 fresh sage leaves
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1/4 cup all-purpose flour (for dredging)
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Freshly ground black pepper
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1 tbsp olive oil
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2 tbsp unsalted butter, divided
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1/2 cup dry white wine
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Optional: lemon juice for finishing
Instructions
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Pound chicken to 1/4-inch thickness and season lightly with pepper.
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Place 1 sage leaf on each cutlet and top with a slice of prosciutto. Press to adhere.
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Lightly dredge the chicken side in flour, shaking off excess.
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Heat olive oil and 1 tbsp butter in a skillet over medium-high. Cook prosciutto-side down for 2–3 minutes. Flip and cook chicken side for 2–3 minutes more. Transfer to a warm plate.
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Add wine to skillet, scraping up any browned bits. Simmer until reduced by half, then stir in remaining butter. Add lemon juice if using.
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Spoon sauce over chicken and serve immediately.