2 chicken cutlets
4 slices prosciutto
1 cup flour
¼ cup olive oil
2 tablespoons butter (divided)
1 shallots (peeled, thinly sliced)
½ lemon (juiced)
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts cut fillet style in half, makes 4 cutlets. Then put plastic wrap over the chicken and pound it ¼ or so thin. Lay a thin slice of prosciutto on top of the cutlet and trim the chicken around the prosciutto to make an even looking cutlet. Fold the cutlet and pound it once more.
Salt and pepper chicken and dust in flour.
Fry five minutes each side in 1/4 cup olive oil and 2 TBSP butter. Add chopped shallots to flavor the oil. Remove the cutlets and remove the shallots. The shallots are only used for flavor.
as of 12/25/19