Chicken saltimbocca

By Mary Berg

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Once you taste the mouth-watering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why the Italians love it so much!

YIELDS

45 Mins

Ingredients

2 boneless skinless chicken breasts
Kosher salt and black pepper
6 to 8 thin slices prosciutto
4 to 6 sage leaves
2 garlic cloves, thinly sliced
2 tablespoons all-purpose flour
2 eggs
1/4 cup (60 ml) mayonnaise
3/4 cup (45 g) panko
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 crisp apple, grated
1 garlic clove, finely minced
2 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
1 head Boston leaf lettuce

Directions

Preheat your oven to 200ºF and place a sheet lined with a cooling rack on the middle rack.
Lightly pound the chicken breasts with a meat mallet or rolling pin until one and a half centimeters thick. Season both sides of the chicken with kosher salt and freshly ground black pepper and set aside.
Lay three to four slices of prosciutto onto a work surface so that they overlap, forming a layer of prosciutto approximately big enough to wrap around a chicken breast. Place two or three sage leaves onto the prosciutto and scatter over a quarter of the garlic. Lay on a chicken breast and wrap the prosciutto around it. Set aside and continue with the remaining prosciutto, sage, garlic, and chicken.
Add the flour to a shallow dish and season with kosher salt and freshly ground black pepper. In a separate shallow dish, beat the eggs and mayonnaise until well combined. In a third shallow dish, add the panko.
Place a large non-stick skillet over medium heat. Add in the butter and oil to melt. Dredge chicken in the flour mixture making sure to tap off any excess, dip into the egg mixture, and finally press into the panko. Carefully add the chicken to the hot pan and cook for three to four minutes on the first side or until golden brown and the coating is set. Flip the chicken over and cook for another two to three minutes or until cooked through and golden brown all over.
In a large bowl, whisk together the grated apple, garlic, vinegar, honey, and olive oil and season to taste with salt and pepper. Separate the head of lettuce, tearing any larger leaves into bite-sized pieces, and add to the dressing. Toss to coat and serve immediately with the crispy chicken. Enjoy!