chicken ham! with boneless, skinless chicken breast with butter-roasted sage wrapped in prosciutto.
When I first ate this chicken ham dish, it was made by my friends Fritz and Leigh Anna, who found a recipe for it in a Dean & DeLuca cookbook.
It’s very similar to a saltimbocca, but with chicken chops instead of veal. The chops are layered with a buttered sage leaf and wrapped in thin prosciutto. Then they are dipped in beaten egg, fried briefly, topped with Fontina cheese and grilled.
Chicken Prosciutto
ingredients
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2 pounds chicken chops
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Freshly ground black pepper
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1 stick (1/2 cup) unsalted butter
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8-12 whole fresh sage leaves
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1/2 pound very thinly sliced prosciutto
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2 eggs, beaten
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8 thin slices Italian Fontina cheese (about 2 oz)
- Sauce:
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1 cup dry white wine (like a Sauvignon blanc)
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1 tbsp chopped fresh sage
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1/2 stick unsalted butter, chilled
method
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Pound chicken chops to 1/8-inch thickness:
Place the chicken chops between two sheets of plastic wrap or wax paper and pat them to an even thickness, about 1/8 inch. Sprinkle with freshly ground black pepper.
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Fry sage leaves in butter:
Melt butter in a large skillet over medium heat. Once the butter begins to foam, add the sage leaves to the pan and cook for a minute or two, turning halfway through cooking. Take them out of the pan.
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Place a fried sage leaf or two on each chicken cutlet and wrap in a thin layer of prosciutto:
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Dip cutlets in beaten egg, cook in pan:
Prepare a shallow bowl with the beaten eggs. Make sure the foaming butter in the pan is golden and not browned. (If it’s too browned, start with new butter and melt until foamy.)
Working in batches so you don’t overcrowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place in the pan.
Cook them for a few minutes on each side until just cooked through. Take out of the pan.
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Cover with a slice of cheese, then grill:
Preheat oven grill. Place the chicken chops on a baking sheet and cover each chops with a slice of cheese. Place under the grill until the cheese melts, about a minute.
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While the chicken is under the grill, prepare the sauce:
Pour the butter out of the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Reduce the wine until it is almost reduced by half.
Add the chopped sage and cook a minute longer. Stir in the chilled butter.
Pour the sauce over the chicken chops to serve.
Adapted from a recipe in the Dean & DeLuca Cookbook.
