Buy cutlets that are 5-6 inches long. If the tip is too thin, trim back 1-2 inches to make it more of a uniform thickness. Be sure to buy prosciutto that is thinly sliced, not shaved and not too thick.
½ cup arrowroot
8 thin boneless chicken cutlets (about 2”)
1 Tablespoon minced fresh sage leaves (about 8 large leaves)
4 Tablespoon olive oil
1 ¼ cup chicken broth
2 tsp. fresh lemon juice
4 Tablespoon unsalted butter, cut into 4 pieces and chilled
1 Tablespoon fresh minced parsley
Heat oven to 200 degrees. Combine arrowroot and 1 tsp pepper in shallow dish.
Pat cutlets dry with paper towels, then dredge the chicken in arrowroot mixture, shaking off any excess. Lay the cutlets flat and sprinkle evenly with mixed sage. Place one prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
Heat 2 tablespoons of the oil in 12” skillet over medium high heat until it begins to simmer. Add the sage leaves, and cook until the leaves begin to change color and are fragrant: about 15-20 seconds. Using a slotted spoon, remove the sage leaves to a paper towel-lined plate. Reserve. Add half of the cutlets to the pan, prosciutto side down, and cook until light golden brown, 2-3 minutes. Flip and cook on the other side, until light golden brown, about 2 minutes more.
Transfer to a wire rack set over a rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons of oil and cutlets, then transfer to the oven to keep warm while preparing the sauce.
Pour off the excess fat from the skillet. Stir in the broth and simmer until reduced to about 1/3 cup, 5-7 minutes. Stir in the lemon juice. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Off the heat, stir in the parsley and season to taste with salt and pepper. Remove the chicken from the oven and plate, spoon sauce over, and sprinkle with parsley.
(Adapted from Cook’s Illustrated recipe)