📝 About This Recipe
A refined Paleo twist on the Roman classic, this dish features tender chicken cutlets infused with the earthy aroma of fresh sage and wrapped in salty, crisped prosciutto. By substituting traditional flour with arrowroot and using a rich deglazed pan sauce of white balsamic and chicken bone broth, we achieve a decadent finish without the grains. It is a sophisticated, high-protein meal that brings the elegance of an Italian trattoria straight to your clean-eating kitchen.
🥗 Ingredients
The Chicken & Wrap
- 2 large Chicken Breasts (halved horizontally and pounded to 1/4 inch thickness)
- 8 slices Prosciutto di Parma (thinly sliced, high quality)
- 12-16 pieces Fresh Sage Leaves (whole leaves)
- 1/4 cup Arrowroot Starch (for light dredging)
- 1/2 teaspoon Sea Salt (adjust to taste, keeping prosciutto saltiness in mind)
- 1/2 teaspoon Black Pepper (freshly cracked)
Sautéing & Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Ghee (divided; provides a buttery flavor without dairy solids)
- 2 cloves Garlic (finely minced)
- 1/2 cup Chicken Bone Broth (low sodium)
- 2 tablespoons White Balsamic Vinegar (or lemon juice for acidity)
- 1/2 piece Fresh Lemon (juiced)
Garnish
- 1 tablespoon Fresh Parsley (flat-leaf, chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Place the halved chicken breasts between two sheets of parchment paper. Using a meat mallet or rolling pin, gently pound them to an even 1/4-inch thickness to ensure quick and uniform cooking.
-
2
Lightly season both sides of the chicken cutlets with sea salt and freshly cracked black pepper. Be conservative with the salt, as the prosciutto will add its own saltiness.
-
3
Place 2-3 fresh sage leaves flat against the top of each chicken cutlet.
-
4
Carefully wrap 1-2 slices of prosciutto around each chicken cutlet, ensuring the sage leaves are pinned underneath the ham. Press firmly so the prosciutto adheres to the meat.
-
5
Place the arrowroot starch in a shallow bowl. Lightly dredge each wrapped cutlet in the starch, shaking off any excess. This creates a delicate, golden crust.
-
6
In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of ghee. Wait until the fat is shimmering but not smoking.
-
7
Place the chicken in the skillet, sage-side down first. Sauté for 3-4 minutes until the prosciutto is crisp and golden brown.
-
8
Carefully flip the chicken and cook for another 2-3 minutes on the other side until the chicken is cooked through (internal temperature of 165°F).
-
9
Remove the chicken from the skillet and transfer to a warm plate; tent loosely with foil to keep warm.
-
10
Reduce the heat to medium. Add the minced garlic to the remaining fat in the pan and sauté for 30 seconds until fragrant.
-
11
Pour in the chicken bone broth and white balsamic vinegar. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
-
12
Simmer the sauce for 3-4 minutes until it has reduced by half and thickened slightly.
-
13
Whisk in the remaining 1 tablespoon of ghee and the fresh lemon juice to create a glossy, emulsified sauce.
-
14
Return the chicken and any accumulated juices to the pan for 30 seconds to coat them in the silky sauce.
-
15
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
If the prosciutto isn't sticking, use a toothpick to secure the sage and ham to the chicken, but remember to remove them before serving. Pounding the chicken to an even thickness is the secret to preventing dry, overcooked meat. Don't over-salt the chicken initially; the curing process of prosciutto makes it very savory. Use a stainless steel or cast iron skillet rather than non-stick to get the best 'fond' for your pan sauce. If the sauce thickens too much, add a splash more broth to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside a bed of garlicky sautéed baby spinach or kale. Pair with roasted asparagus spears drizzled with olive oil and sea salt. Accompany with a side of creamy cauliflower mash to soak up the extra pan sauce. Enjoy with a glass of sparkling water infused with fresh lemon and mint. For a heartier meal, serve over roasted spaghetti squash or zucchini noodles.