Chicken Scaloppine with Prosciutto and Parmesan


  • 4 boneless, skinless chicken breasts, pounded to a 1/4 inch thickness
  • 2 tbs extra virgin olive oil
  • 4 thin slices of prosciutto
  • 1 cup of Parmesan cheese, grated
  • Juice from 1 lemon
  • Kosher salt and fresh cracked black pepper
  • parsley for garnish
This is a delicious quick and easy preparation that we are sure you will make time and again. Chicken breasts are married with prosciutto, lemon juice and Parmesan cheese.
  • In between two pieces of plastic wrap pound the chicken breasts with a meat mallet or heavy pan until thin.
  • In a large saute pan heat olive oil using medium heat.
  • Season the chicken with salt and pepper.
  • Add to the skillet and cook until golden brown, flipping over halfway through cooking. Chicken should be golden brown.
  • Add lemon juice.
  • Add a piece of  prosciutto on top of each chicken cutlet, then add 1/4 of the cheese.
  • Reduce heat slightly cover and continue to cook until the cheese has melted.
  • Pour juices on plate.
  • Served garnished with chopped parsley.


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