Name: Chicken Saltimbocca with Crunchy Pea Salad
Yield: 4 servings
Ingredients: 2 (8-oz.) skinless, boneless chicken breasts; 3 large eggs, beaten to blend; 2 cups panko; 3/4 cup all-purpose flour; Kosher salt; 8 sage leaves; 4 thin slices prosciutto; 2 cups vegetable oil; 4 scallions, very thinly sliced on a diagonal; 8 oz. sugar snap peas, strings removed, thinly sliced; 1/2 cup mint leaves, torn if large; 2 tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice; 1 Tbsp. extra-virgin olive oil; Flaky sea salt; Lemon wedges (for serving)

Large thin breaded chicken cutlets on a white plate with peashoot salad and lemon wedges set on an aquaandwhite...

Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Saltimbocca literally translates to “jumps in your mouth"—so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.

Recipe notes

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Recipe notes

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