📝 About This Recipe
A stunning gluten-free adaptation of the Roman classic, this dish features tender chicken cutlets infused with the earthy aroma of fresh sage and wrapped in savory, crisp prosciutto. Traditionally made with veal, our chicken version offers a lighter yet equally sophisticated profile, finished with a luscious pan sauce of dry white wine and butter. It is a masterclass in balancing salty, herbal, and acidic flavors, naturally gluten-free by swapping traditional flour for light rice flour.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved lengthwise and pounded to 1/4 inch thickness)
- 8 slices Prosciutto di Parma (thinly sliced)
- 8-12 pieces Fresh Sage Leaves (large, whole leaves)
- 1/2 teaspoon Kosher Salt (use sparingly as prosciutto is salty)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/2 cup White Rice Flour (for dredging; ensures a light, gluten-free crust)
For Searing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for the initial sear)
The Pan Sauce
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium, gluten-free certified)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon Fresh Lemon Juice (to brighten the sauce)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
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2
Season both sides of the chicken lightly with salt and pepper. Remember that the prosciutto will add significant saltiness later.
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3
Place 2-3 fresh sage leaves on top of each chicken cutlet. Lay a slice of prosciutto over the sage, pressing it down so it adheres to the meat.
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4
Secure the prosciutto and sage by weaving a toothpick through the ham and the chicken. This prevents the ham from curling during cooking.
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5
Place the white rice flour in a shallow dish. Lightly dredge only the bottom (non-prosciutto side) of the chicken in the flour, shaking off any excess.
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6
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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7
Place the chicken in the skillet, prosciutto-side down first. Sear for 2-3 minutes until the prosciutto is crispy and golden.
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8
Carefully flip the chicken cutlets and cook on the floured side for another 2-3 minutes until cooked through and the internal temperature reaches 165°F (74°C).
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9
Remove the chicken from the skillet and transfer to a warm plate. Tent loosely with foil to keep warm while you make the sauce.
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10
Pour off any excess fat from the skillet, but keep the brown bits (fond). Return the pan to medium heat and pour in the white wine.
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11
Scrape the bottom of the pan with a wooden spoon to release the flavorful bits. Let the wine reduce by half, about 2 minutes.
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12
Add the chicken stock and continue to simmer for another 3 minutes until the liquid has thickened slightly.
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13
Turn the heat to low. Whisk in the cold, cubed butter one piece at a time until the sauce is glossy and emulsified. Stir in the lemon juice.
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14
Remove the toothpicks from the chicken. Place the chicken back into the pan for 30 seconds just to coat in the sauce, or pour the sauce directly over the chicken on the serving plates.
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15
Garnish with fresh chopped parsley and serve immediately while the prosciutto is still crisp.
💡 Chef's Tips
Always pound your chicken to an even thickness; this ensures the meat cooks quickly without drying out before the prosciutto crisps. Use cold butter for the final sauce whisking; the temperature difference is what creates that velvety, restaurant-quality emulsion. Rice flour is the secret weapon for gluten-free searing—it creates a much crispier crust than many GF all-purpose blends. Don't over-salt the chicken initially; the prosciutto and the reduction of the sauce concentrate the salt significantly. If you don't have toothpicks, you can press the prosciutto firmly and use a very hot pan, but toothpicks are the traditional way to ensure the sage stays trapped.
🍽️ Serving Suggestions
Serve alongside a bed of buttery gluten-free polenta to soak up the white wine sauce. Pair with garlicky sautéed broccolini or roasted asparagus for a fresh, green crunch. A crisp, chilled glass of Pinot Grigio or Vermentino complements the acidity of the sauce beautifully. For a classic Roman touch, serve with a side of simple risotto milanese. Finish the meal with a light lemon sorbet to cleanse the palate after the rich, salty ham.