Saltimbocca Chicken Schnitzel

By Sugar Salt Magic · 40 min

Ingredients

Instructions

1. Cut each chicken breast through the middle, horizontally, to make 4 thinner cutlets.
2. Cover the cutlets with plastic wrap and gently bash the thicker parts with a meat tenderiser until all the cutlets are an even thickness, about 1 cm.
3. Remove the plastic wrap and season both sides of the chicken with salt and pepper. Lay 3 sage leaves on each cutlet, sprinkle with the grated parmesan, then top each with a slice of prosciutto.
4. Set out 3 deep dishes large enough to hold a cutlet flat. Put the flour in the first, the beaten egg in the second, and mix the breadcrumbs, paprika, oregano and sea salt flakes in the third.
5. Hold the prosciutto in place with one hand and dip a cutlet in the flour, coating both sides, then gently shake off the excess. Dip it in the egg, then press it firmly into the breadcrumb mix. Set on a clean plate. Repeat with the remaining cutlets.
6. Pour the vegetable oil into a large, heavy-based pan to a depth of no more than 1 cm and heat over medium-high heat. Line a baking sheet with plenty of kitchen paper, scrunched up.
7. Test the oil by dipping the end of a wooden spoon in it; if it sizzles, it is hot enough. Gently place 2 schnitzels in the oil and fry for 10 to 14 minutes, turning halfway through.
8. Move the schnitzels to the paper towel and check they are done: a meat thermometer should read 74°C (165°F). Let them drain while you cook the other two.
9. Drain the second batch on the paper towel while you prepare the sides, then serve the schnitzels hot and crunchy with lemon wedges.

Summarized from Sugar Salt Magic's video. Watch it for the details.