February 25, 2008
Everyone, kids and grownups, loved this (more than I did). I found the sauce a little too sharp, so I added twice again as much butter (1 stick). I made the cutlets myself -- I breast equals two cutlets when pounded out. Spring for the good prosciutto; it’s worth it. Note: folks were excited to make sandwiches with the leftovers. Recipe from Cook’s Illustrated.
Notes: Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless chicken breasts. Although whole sage leaves make a beautiful presentation, they are optional. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won't stick to the chicken.