Parmesan Chicken Saltimbocca

Parmesan Chicken Saltimbocca offers a tantalizing twist on the beloved Italian classic. Picture tender chicken breasts, delicately rolled with savory prosciutto and adorned with a generous layer of grated Parmesan cheese. Each bite promises a harmonious blend of flavors: the saltiness of the prosciutto perfectly complemented by the nuttiness of the Parmesan. As the chicken cooks to golden perfection, the aroma of garlic-infused white wine sauce fills the kitchen, adding a final touch of elegance to this dish. Garnished with fresh sage leaves, Parmesan Chicken Saltimbocca is a culinary masterpiece that captivates both the senses and the soul, inviting diners to savor every delightful moment of their Italian-inspired dining experience.

Ingredients: (Serves 2)

1 large egg

1 cup panko bread crumbs

½ cup grated Parmesan cheese, plus

more for serving

½ teaspoon garlic powder

Fine pink Himalayan salt and freshly

ground black pepper

4 thin-sliced chicken breasts or

2 boneless, skinless chicken breasts, halved horizontally

8 fresh basil leaves, plus more for serving

4 thin slices prosciutto

3 tablespoons olive oil

3 tablespoons salted butter

2 tablespoons drained capers

1 tablespoon lemon zest plus

2 tablespoons lemon juice

½ to 1 teaspoon crushed red pepper

flakes

3 cups arugula

2 teaspoons red wine vinegar

Recipe:

1. Whisk the egg in a shallow dish. In another shallow dish, combine the panko, Parmesan, garlic powder, salt, and pepper.

2. Season the chicken with salt and pepper. Place 2 basil leaves on each chicken piece and wrap a slice of prosciutto around the center to secure the basil. Make sure to press the basil and prosciutto very hard into the sides of the chicken so that it really sticks while cooking. Dip the chicken in the egg, then coat it in the panko mixture, ensuring it sticks.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides, then transfer to a plate and repeat with the remaining chicken.

4. In a small saucepan, fry the capers in 1 tablespoon of butter, then add the remaining butter, lemon zest, lemon juice, and red pepper flakes. Cook until a sauce forms.

5. Toss arugula with remaining avocado oil, vinegar, and salt in a large bowl.

6. Plate the chicken, drizzle with the caper sauce, and garnish with basil and Parmesan. Serve warm with arugula on the side.