Chicken Cutlets With Prosciutto and Sage
Serves 2 to 4.
Note: From “The Home Cook,” by Alex Guarnschelli.
• 4 thin skinless chicken cutlets (about 4 oz. each)
• 1 tbsp. dried oregano
• Kosher salt
• 4 eggs, lightly beaten
• 3 c. plain finely ground dried breadcrumbs
• 3/4 c. canola oil, divided
• 8 slices prosciutto (3 1/2 to 4 oz.), torn into bits
• 16 to 24 fresh sage leaves
• 2 large garlic cloves, grated
• 1 tbsp. red wine vinegar
• Juice of 1 lemon
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
To prepare the cutlets: Season both sides of chicken cutlets with the oregano and with salt to taste. Put the eggs in a medium shallow bowl and the breadcrumbs in another. Dip each piece of chicken (both sides) in the egg and then in the breadcrumbs, shaking off any excess. Arrange cutlets on baking sheet lined with parchment. Refrigerate for about 20 minutes, reserving bowls of eggs and crumbs. Repeat breading process with cutlets. Refrigerate again.
To cook the prosciutto and sage: In large skillet, heat 1 tablespoon canola oil over medium heat. Reduce heat to low and add half the prosciutto and cook over low heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer prosciutto to plate lined with a paper towel. Add another tablespoon canola oil and repeat with remaining prosciutto. Add sage leaves to skillet and cook until pale in color and crispy, 2 to 3 minutes. Transfer to plate with towel and season with salt. Off heat, stir garlic into cooking oil and season with salt to taste. Return skillet to heat and simmer garlic in warm oil for 1 to 2 minutes to cook off raw flavor; transfer garlic and oil to a medium bowl.
To cook cutlets: Heat remaining canola oil in large skillet over medium heat. When it starts to smoke lightly, add chicken cutlets in single layer and cook on first side until golden brown, 3 to 5 minutes. Turn over to other side and cook for 5 to 7 minutes. Transfer cutlets to paper towel to drain.
To finish dish: In bowl with reserved garlic and oil, whisk together vinegar, lemon juice and olive oil. Season with salt and pepper. Arrange cutlets on serving platter and drizzle with the vinaigrette. Top with sage leaves and prosciutto.