Chicken Saltimbocca - Chef Christopher Prosperi

Chef: Chef Christopher Prosperi
Meats: prosciutto, sliced chicken cutlets, prosciutto
Dairy: Parmesan cheese
Seasonings: salt and pepper
Sauces: tomato sauce
Other: white wine, flour, oil
Cooking Method: stovetop and oven
Serves: 4

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1 pound sliced chicken cutlets
Salt and pepper
½ cup flour for dredging
1 Tbsp. oil
1 cup white wine
1 cup prepared tomato sauce
6 slices prosciutto
¼ cup Parmesan cheese

1. Place chicken cutlets on a plate and sprinkle with salt and pepper.
2. Lightly dredge in flour on both sides. Then heat the oil in a large fry pan over medium heat.
3. In small batches, saute the chicken cutlets for 1 minute on each side and set aside on a plate. Pour in the wine and reduce by two-thirds.
4. Add the tomato sauce and bring to a simmer. Pour the sauce in the bottom of a casserole dish large enough to hold all the chicken cutlets. Then add the chicken in a single layer.
5. Next break the prosciutto slices up and place on top of the chicken. sprinkle with the Parmesan cheese. Then bake in a preheated 375° oven for five to seven minutes or until the cheese melts.
Serve with pasta on the side.

Recipe Type: Authentic 
Recipe Author: Chef Christopher Prosperi
Original Photograph By: Obtained from video
Photograph Retouched By: Recipe Spy
Recipe Source:

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