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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easier, fresher and lighter than chicken cordon bleu from Chef Jon Ashton (Relish Magazine). This is a contest winner and you can view the video of the winner and Chef Jon making this recipe . Ingredients:
4 (6 ounce) boneless skinless chicken breasts |
1/2 teaspoon salt |
fresh coarse ground black pepper |
8 large fresh sage leaves, chopped |
4 slices prosciutto, cut paper thin |
1/2 cup grated pecorino romano cheese |
2/3 cup flour |
2 eggs |
1/4 cup extra virgin olive oil |
fresh thyme, spigs |
1 garlic clove, crushed |
2 lemons, cut into halves |
Directions:
1. Preheat oven to 375*.
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 proscuitto. Press proscuitto so it will stick 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. Saute until golden brown on both sides, about 2 minutes per side.
6. Place pan in oven and bake 10-15 minutes. Serve with lemon halves.
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