1 3/4 pounds boneless, skinless chicken breasts, cut and pounded into 12 thin cutlets*
12 large fresh sage leaves
6 paper-thin slices prosciutto, cut in half crosswise
1/4 cup grated pecorino Romano cheese
1/3 cup all-purpose flour
3 large eggs
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 lemons, halved
Heat oven to 200 degrees F. Line a serving plate with paper towels. Place
4 dinner plates in the oven to warm.
Top each chicken cutlet with 1 sage leaf and cover with a half slice of
prosciutto. Lightly press the prosciutto to affix it to the chicken.
In a shallow mixing bowl, stir together the cheese and flour and set aside.
In another small bowl, use a fork to beat the eggs with 1 tablespoon olive
oil. Sprinkle the cutlets with half the salt and pepper, then turn and sprinkle
the other side with the rest.
Heat 1/2 cup olive oil in a medium or large heavy-bottomed skillet until
almost smoking (the oil will have a shimmering look). Dredge 3 or 4 chicken
cutlets in the flour mixture (depending on how many will fit into the pan),
pressing the cheese/flour mixture into the cutlets well, to completely coat.
Dip each floured cutlet into the egg mixture, lift out with your fingers, and
allow the excess egg to drip off. Immediately place in the hot pan. Sauté until
golden brown on both sides, 1 to 2 minutes per side. Transfer the cooked cutlets
to the plate lined with paper towels, and place the plate in the oven to keep
Repeat the last step until all the cutlets are cooked. Place 3 cutlets on
each of the 4 pre-warmed plates and serve immediately, garnishing each plate
with a lemon half.
Yield: 4 servings
* If you choose to prepare your own cutlets (rather than having the butcher
do it), here's how: From each boneless, skinless chicken breast, detach the
tenderloin (the loose, thin strip on the inside of the breast) and set it aside.
Use a sharp knife to split the breast in half crosswise. Set aside the thinner,
triangular end. With the knife, split the thicker piece in half, like opening a
book, so that you have two pieces the same size as the original thick piece, except
thinner. You now have four pieces from each breast (tenderloin, triangular end and
twin pieces from the thick part). Place each piece of chicken between two sheets
of plastic wrap and use a meat mallet or the bottom of a small, heavy skillet to
carefully pound the chicken into very thin cutlets. To make this easier, sprinkle
the top of each piece with a few drops of water before covering with plastic.