Chicken cutlets with butter-toasted sage and prosciutto are great for entertaining.
It’s a lot like a saltimbocca but made with chicken cutlets instead of veal.
The cutlets are layered with a butter-fried sage leaf and wrapped in thin prosciutto.
Sally Vargas
Then they are dipped in beaten egg, fried briefly, topped with fontina cheese, and broiled.
Such a lovely presentation!
Sprinkle with freshly ground black pepper.
Melt butter in a large saute pan on medium heat.
Remove them from the pan.
Prepare a shallow bowl with the beaten eggs.
Check that the foaming butter in the pan is golden and not browned.
Cook them for a couple minutes on each side, until just cooked through.
Remove from the pan.
Preheat the oven broiler.
Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese.
Place under the broiler just until the cheese melts, about a minute.
While the chicken is in the broiler, pour out the butter from the pan.
Increase the heat to high and add the wine to the pan, deglazing the pan.
Boil the wine until it has reduced almost by half.
Add the minced sage and cook for a minute longer.
Stir in the chilled butter.
Pour the sauce around the chicken cutlets to serve.
