Scale
Ingredients
- 2 skinless, boneless chicken breasts, flattened
- 4 eggs, beaten
- 2 cups panko
- 3/4 cup flour (all purpose)
- 8–12 sage leaves
- 8 thin slices of prosciutto
- 2–3 cups vegetable oil
- 4 cups arugula
- 1 Tbs Lemon juice, for arugula
- Lemon Wedges/Lemon Halves, for serving
Instructions
- Begin by slicing the chicken breasts; holding knife parallel to board, carefully slice through the center of the breast (creating cutlets)
- Place plastic wrap over cutlets, and gently pound as thin as possible – without tearing meat
- Place beaten eggs, flour and panko into separate shallow dishes
- With each separate cutlet, press 2-4 sage leaves onto both sides of the meat
- Wrap 2 slices (depending on size of cutlet, you may only need 1) of prosciutto around each cutlet
- Sprinkle with flour (shake of excess); dip in eggs (let excess drip back into bowl); coat in panko (press lightly to help panko stick), shake off excess, place on baking sheet. Repeat for remaining cutlets
- Heat vegetable oil in a large skillet, until thermometer reads 350°-375°
- Carefully lower 1 cutlet into oil, make sure it’s lying flat. Make sure the cutlet is submerged enough to cook the bottom half until golden brown, around 2 minutes. Using tongs, carefully flip cutlet over, and cook remaining side until golden brown, about 2 minutes
- Transfer to wire rack, season with kosher salt, and let sit for 5-7 minutes
- Repeat for remaining cutlets
- In a large bowl, toss arugula with lemon juice
- Place arugula in center of plates, and place cutlet on top. Sprinkle with more salt (if desired), and serve with lemon wedges and/or slices
- Category: Bites
- Cuisine: Italian
Keywords: Chicken Saltimbocca