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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place. | 2. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets. | 3. Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken cutlet	8			3227.7407	0.0	718.0816	18.1334
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
sage leaf	16			3227.7407	0.0	718.0816	18.1334
prosciutto	16 thin	slices		3227.7407	0.0	718.0816	18.1334
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
white wine	1	cup		-	-	-	-
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
butter	1/2	stick		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.