Prosciutto-Wrapped Chicken Cutlets with Sweet & Salty Stuffing
Will make comments after I try recipe. I am serving it with a version of Maggianos House Salad and maybe roasted potatoes
Will make comments after I try recipe. I am serving it with a version of Maggianos House Salad and maybe roasted potatoes
- salt and pepper
- 3 tablespoons capers chopped
- 2 tablespoons evoo
- 4 skinless, boneless chicken or veal cutlets (4-5 oz each)
- 1 tablespoon dry sherry (optional)
- 2 tablespoons golden raisins
- 1/2 cup grated pecorino-romano (a couple of handfuls)
- 1/2 cup flat-leaf parsley
- 1/4 cup pine nuts or sliced almonds toasted
- 1 small chile pepper (such as italian cherry, or fresno), seeded and finely chopped,
- 2 cloves garlic minced or grated
- 1 tablespoon grated orange or lemon zest
- 4 thin slices prosciutto de parma
- 1 tablespoon butter cut into 4 pieces
- 4 lemon wedges
- Carbohydrate 16.8840943767243 g
- Cholesterol 7.62578125327025 mg
- Fat 10.0947240638172 g
- Fiber 5.74594979240573 g
- Protein 1.96047281282866 g
- Saturated Fat 2.82935643829919 g
- Serving Size 1 1 Serving (142g)
- Sodium 238.789768323463 mg
- Sugar 11.1381445843186 g
- Trans Fat 0.602284000111924 g
- Calories 132 calories
Step-by-step
- Preheat the oven to 450 degrees .
- In a large skillet, heat the EVOO over medium-high heat.
- Season the chicken (or veal) and cook, turning once, for 4 to 6 minutes.
- Transfer to a plate.
- In the same skillet, bring about 1/4 cup water and the sherry, if using, to a boil, scraping up the browned bits.
- In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop.
- In a bowl, combine the raisins, cheese, parsley, pine nuts, chile, capers, garlic and zest.
- Mound the stuffing onto the cutlets and wrap with the prosciutto.
- Top each with 1 piece of butter.
- Bake on a baking sheet until the prosciutto is crisp, about 5 minutes.
- Serve with the lemon wedges.
Thin cutlets demand precise thermal management because excess time in a 450 degree oven will instantly dry out lean poultry before the exterior cured meat renders properly. Efficiency with specialty ingredients like imported prosciutto di Parma and pine nuts dictates that every ounce must serve a distinct purpose without generating expensive waste in the crisper drawer. Purchasing a single larger chicken breast and manually slicing it into cutlets costs significantly less per pound than buying pre-packaged portions, while also allowing control over thickness.
Scaling this dish upward or downward requires careful attention to the filling ratio, since multiplying the pecorino, capers, and toasted nuts linearly often results in an unmanageable surplus that spills onto the baking sheet and burns. Halving the recipe works seamlessly when working with a single skillet, but ensure the pan maintains adequate residual heat when deglazing with water and sherry to dissolve the fond effectively. Conversely, doubling the mixture for a larger group means chopping the golden raisins and fresh herbs on a dedicated board to prevent moisture contamination that shortens storage life.
Any extra baked cutlets hold safely in an airtight container in the refrigerator for up to three days, though the prosciutto will lose its initial crispness. Reheating those portions requires a hot cast-iron skillet for two minutes rather than a microwave, which turns the poultry rubbery and ruins the texture of the melted butter topping.
