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Saltimbocca (Chicken with Prosciutto and Sage)

August 28, 2011

1/2 cup flour

8 thin chicken cutlets (can substitute veal, pork or turkey)

salt and pepper

8 thin slices prosciutto

8 large fresh sage leaves

1/4 cup vegetable oil

lemon wedges, to serve

Heat oven to 200 degrees.  Put flour in a shallow dish.  Pat chicken dry with paper towels and season with salt and pepper.  Lay 1 slice prosciutto and 1 sage leaf on each cutlet and secure with a toothpick.  Dredge cutlets in flour and shake off any excess.

Heat 2 Tbsp oil in a 12-inch skillet over medium-high heat until just smoking. Cook half the chicken until lightly brown on both sides, about 4 minutes per side.  Transfer to plate and tent loosely with foil.  Keep it warm in the oven while repeating with remaining oil and chicken.  Remove toothpicks and serve with lemon wedges.

Recipe from The Best 30-Minute Recipe (America’s Test Kitchen), another favorite cookbook.

Dinner is served

Served with gazpacho, no-kneed bread, baked risotto, and bread pudding tart.

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From → Main Dishes

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