Chicken Cutlets with Prosciutto

Ingredients

4 thin chicken cutlets (about 1 lb.)

4 thin slices of prosciutto

1/8 teaspoon salt

1/8 teaspoon black ground pepper

1 teaspoon dried sage

1/3 cup flour

2 tablespoons olive oil

Directions

1.  Rinse the chicken under cold water and pat dry with paper towels.  Season with salt, pepper, and sage.

2.  Top each piece of chicken with a slice of prosciutto.  Trim to fit.

3.  Coat the chicken/prosciutto with flour. Shake off the excess flour.

4.  Heat the oil in a large nonstick skillet over medium heat.  Brown the chicken/prosciutto on both sides until the juices run clear.

Freezing Directions

Follow steps 1 & 2.  Place the chicken/prosciutto in a freezer bag in one layer so they don’t stick together.  Remove as much air as possible.  Seal well and label.