Chicken Cutlets with Prosciutto

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If you like prosciutto like I do, you’ll love this easy recipe.  Normally, I buy boneless chicken and pound it thin because it’s cheaper.  But this time I just wanted to make it as simple as possible and bought thin chicken cutlets.  You can get prepackaged proscuitto near the deli but I prefer thin, fresh slices from the deli.  I think it tastes 100% better.  This recipe is basically Chicken Saltimbocca without the sauce.  You can prepare the chicken/prosciutto as a make-ahead meal.  Just don’t coat them in the flour before you freeze them.

There’s just a few easy steps to this recipe!


Season the chicken with salt, pepper, and dried sage.


Lay one slice of prosciutto on each piece of chicken.  Trim to fit.  I just put the excess prosciutto on top so it looks like there is more than one slice on each piece of chicken.


Coat the chicken/prosciutto with flour and shake off the excess flour.  Saute in olive oil until it is brown on both sides.


This is how they should look when they’re done.  If you have thicker pieces of chicken, by all means, cook them a little longer until the juices run clear.


I shared this recipe on these great sites:
Friday Potluck

What’s On Your Plate?

Real Food Wednesday

Thrilling Thursday

Full Plate Thursday

What’s Cooking Wednesday

Made From Scratch Tuesday

What’s on the Menu Wednesday

Hearth and Soul Hop-volume 38!

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  1. 3


    When I saw Chicken and prosciutto, it had to be good. I just love this combination and your recipe looks great. Thank you so much for sharing with Full Plate Thursday and please come back!

  2. 4


    This looks delicious! I’ve never cooked with prosciutto before, but I’ve come across a lot of recipes with it recently. It must be a sign. 😉

  3. 5

    Debbie says

    These look really tasty! Thanks for linking up with Dining With Debbie. I hope you will stop by often:)

  4. 6


    I love seriously easy dishes - and this just looks heavenly! I love that it can be prepared ahead to freeze and cook later - a perfect meal for my family. thanks for sharing this with us at the Hearth and Soul Hop!

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