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  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 8 large fresh sage leaves, chopped
  • 4 slices prosciutto, paper-thin
  • 1/2 cup grated Pecorino Romano cheese
  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1/4 cup extra-virgin olive oil
  • Fresh thyme sprigs
  • 1 clove garlic, crushed
  • 2 lemons, cut into halves


  1. Preheat oven to 375F.
  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 prosciutto. Press prosciutto so it will stick it 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. Sauté until golden brown on both sides, about 2 minutes per side.
  6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.
—Recipe by Chef Jon Ashton

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The recipe was originally published as Chicken Saltimbocca with Prosciutto and Pecorino on

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