Chicken Saltimbocca

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 (6 ounce) boneless skinless chicken breasts
• 1/2 teaspoon salt
• fresh coarse ground black pepper
• 8 large fresh sage leaves, chopped
• 4 slices prosciutto, cut paper thin
• 1/2 cup grated pecorino romano cheese
• 2/3 cup flour
• 2 eggs
• 1/4 cup extra virgin olive oil
• fresh thyme, spigs
• 1 garlic clove, crushed
• 2 lemons, cut into halves

Recipe

• 1 preheat oven to 375*.
• 2 pound chicken breasts to 1/4 inch thickness with a meat mallet. sprinkle each piece with salt and pepper. top each with sage and cover with proscuitto. press proscuitto so it will stick to the chicken.
• 3 whisk cheese and flour together in a small mixing bowl and set aside. beat eggs in a small shallow dish, such as a pie plate.
• 4 heat olive oil in a large oven-proof or cast-iron skillet until hot. add thyme and garlic.
• 5 dredge chicken cutlets in cheese mixture to completely coat. dip into beaten eggs. dredge again in cheese mixture. place in hot pan. saute until golden brown on both sides, about 2 minutes per side.
• 6 place pan in oven and bake 10-15 minutes. serve with lemon halves.