Chicken Cutlets with Prosciutto and Sage Recipe (2024)

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Chef Alex Guarnaschelli combined two of her favorite dishes to create this recipe: chicken cutlets and saltimbocca. To get the best texture on the cutlets, use finely ground dried breadcrumbs, which can be made by grinding breadcrumbs in a food processor.Reprinted with permission from Alex's Guarnaschelli's cookbook The Home Cook: Recipes to Know By Heart courtesy of and published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLCSlideshow:More Chefs' Weeknight Dinner Recipes


Alexandra Guarnaschelli

Chicken Cutlets with Prosciutto and Sage Recipe (1)

Alexandra Guarnaschelli

F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris); Restaurant Daniel (New York); Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook. The first thing I ever made was the coffee cake. I made it again and again. I kind of couldn't believe it worked! Make the batter, bake and magic. My exploration of baking led to a love affair with savory food. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. The most significant so far has definitely been Guy Savoy. He taught me so much about vegetables in particular. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. Favorite cookbook of all time. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is your current food obsession? I am currently obsessed with fresh gooseberries. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I admire so much what Anne Sophie Pic has achieved in France. I would love to eat her cooking! Joe Beef in Montreal, Canada. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. Willie Mae's Scotch House in New Orleans. I think this pick is self-explanatory. I am always looking for an excuse to go to New Orleans. Best bang-for-the-buck food trip—where would you go and why? I love Charleston, South Carolina. There are many affordable places to eat, so many local ingredients to explore. It's also beautiful. I'd start at Hominy Grill and The Ordinary, followed by a slice of coconut cake at The Peninsula Hotel. What do you eat straight out of the fridge, standing up? Cold meatballs encased in tomato sauce. I love unearthing them like boulders. Five people to follow on Twitter: Chris Cosentino, @offalchris Joyce Carol Oates, @JoyceCarolOates Melanie Dunea, @melaniedunea Roy Choi, @RidingShotgunLA Gael Greene, @GaelGreene

Updated on July 20, 2023

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Chicken Cutlets with Prosciutto and Sage Recipe (2)

Active Time:

45 mins


2 to 4


  • Four 4-ounce thin skinless chicken cutlets

  • 1 tablespoon dried oregano

  • Kosher salt

  • 4 large eggs, lightly beaten

  • 3 cups plain finely ground dried breadcrumbs

  • 3/4 cup canola oil

  • Eight 3 1/2-4 ounce slices prosciutto, torn into bite-size pieces

  • 16 to 24 fresh sage leaves

  • 2 large garlic cloves, grated

  • 1 tablespoon red wine vinegar

  • Juice of 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • Freshly ground black pepper


  1. Prepare the cutlets: Season both sides of the 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 in the egg (on both sides) and then in the breadcrumbs, shaking off any excess. Arrange the cutlets on a baking sheet lined with parchment. Refrigerate for about 20 minutes, reserving the bowls of eggs and crumbs. Repeat the breading process with the cutlets. Refrigerate again.

  2. Cook the sage and prosciutto: In a large skillet, heat 1 tablespoon of the canola oil over medium heat. Reduce the heat to low and add half of the prosciutto pieces and cook over low heat until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the prosciutto to a plate lined with a kitchen towel. Add another tablespoon of the canola oil and repeat with the remaining prosciutto. Add the sage leaves to the skillet and cook until they turn pale in color and become crispy, 2 to 3 minutes. Transfer them to the towel-lined plate and season with salt. Off the heat, stir the garlic into the cooking oil and season it with salt to taste. Allow the garlic to simmer in the warm oil for 1 to 2 minutes to cook off the raw flavor, and then transfer the garlic and oil to a medium bowl.

  3. Cook the chicken cutlets: Heat the remaining canola oil in a large skillet over medium heat. When it starts to smoke lightly, add the chicken cutlets in a single layer and cook on their first side until golden brown, 3 to 5 minutes. Turn them over onto the other side and cook for 5 to 7 minutes. Transfer the cutlets to a kitchen towel to drain. Note: it’s better to cook these in batches than to overcrowd the pan.

  4. Make the vinaigrette and finish the dish: In the bowl containing the reserved garlic and oil, whisk together the red wine vinegar, lemon juice, and olive oil. Season with salt and pepper. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

Chicken Cutlets with Prosciutto and Sage Recipe (2024)
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