Elly Says Opa and it looked easy and tasty for a weeknight meal. We had this with the Greek Potatoes I posted a couple of days ago but it'd really work with any sides your family likes.
We both loved this - it's flavorful and inexpensive, plus it cooks super fast! With sage and prosciutto, how can it not be good?
6 Tbsp. all purpose flour
4 thin-cut chicken cutlets (about 4-5 oz. each) or chicken breast halves, pounded to about 1/4″ thickness.
1 Tbsp. chopped fresh sage
4 whole sage leaves (optional)
4 thin slices of prosciutto, cut to match chicken chicken (about 2 oz.)
2 Tbsp. olive oil
2 clove garlic, lightly smashed
~1 cup dry vermouth or white wine
2 tsp. fresh lemon juice
2 Tbsp. cold butter
1 Tbsp. minced fresh parsley
salt and pepper
Combine flour with salt and pepper (about 1 tsp. pepper and 1/4 tsp. salt) in a shallow dish. Pat the cutlets dry with a paper towel and then dredge in the flour mixture, shaking off any excess. Lay the cutlets flat and sprinkle each with the sage. Place a slice (or slices, depending how they are shaped) of prosciutto onto each cutlet and press lightly to adhere.
Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add sage leaves (if using) and garlic. Cook until sage leaves begin to change color and are fragrant, 15-20 seconds. Remove the sage and garlic with a slotted spoon.
Add the cutlets to the pan, prosciutto-side down, and cook until golden brown, 2-3 minutes. Flip and cook on other side until golden brown, about 2 minutes. Remove the chicken and keep warm.
If there is any excess fat in the skillet, pour it off. Stir in the vermouth, scraping up the browned bits, and simmer until it’s reduced to about 6-7 Tbsp. Stir in lemon juice.
Turn heat down to low, and whisk in the butter. Remove from heat, stir in the parsley and season with salt and pepper. Spoon sauce over cutlets before serving.