Chicken Cutlets with Prosciutto and Parmigiano Reggiano

Chicken Cutlets with Prosciutto and Parmigiano-Reggiano

Chicken Cutlets with Prosciutto and Parmigiano-Reggiano

By Food & Wine
55 minutes

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Details
  • Servings:   4
  • Calories:   778
  • Protein:   56g
  •  
  • Fiber:   2g
  • Sugar:   2g
  • Carb Total:   21g
  •  
  • Trans Fat:   1g
  • Saturated:   12g
  • Fat Total:   51g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 3/4 cup plain dry breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 teaspoons kosher salt, divided
  • 2 (10- to 12-ounce) boneless, skinless chicken breasts, halved lengthwise
  • 1/2 teaspoon black pepper
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 3 thyme sprigs, plus leaves for garnish
  • 8 prosciutto slices (about 3 ounces)
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 1 tablespoon unsalted butter
  • 1/2 cup unsalted chicken stock
Instructions

Chicken Cutlets with Prosciutto and Parmigiano-Reggiano serves 4 original recipe by Food & Wine.

View original preparation instructions

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