As I transition into fall, dragging my feet as much as possible, of course, I am slowly starting to get excited for fall recipes. Stews, roasted veggies, and now with my massive pregnancy sweet tooth: my favorite holiday sweet treats! From delicata squash dishes to pumpkin-spiced baked goods, I am here for the fall flavors, if not the depressing weather changes. 

We are still in that transition phase though so I am currently cooking meals that bridge the gap between stone fruit salads and cozy stews. This recipe is one of those great transitional staples. You can honestly make it in any season and simply adjust the sides you pair it with. The endless combinations of a meal created out of separate distinct elements rather than one pot or one pan!

I remember the first time I made these cutlets for Nick’s nephew years ago. For some reason, I wanted to impress the teenage boy. Or maybe impress is the wrong word, I wanted to cook something he would actually eat and enjoy. He wasn’t even all that picky… but notoriously hated cheese which immediately sent me into a panic. I inherently know how to cook without cheese but many of my go-to crowd pleasers do incorporate some. Fish felt too out there and steak is honestly not my specialty. So chicken it was. But how do you make chicken stand out? 

Enter the cutlet. I love a cutlet. I usually go the way of my Cracker-Crusted Cutlet but sometimes you don’t want to make your own breadcrumbs. And sometimes you want to up the flavor profile. So why not douse it in pesto and wrap it in prosciutto? It sounds so good simply typing it out. 

Needless to say, it went over very well with Nick’s nephew. I think I solidified my place as at least a decent cook in the family. So next time you are looking for a super simple but flavor-packed chicken dish, give this a try. It is shockingly easy to pull off and only has a few ingredients. The most finicky part is simply making sure the chicken is cooked through. To combat this, pound the chicken down thinly enough. Or my other fall back is preheating the oven or toaster oven to 375F, then as you cook each new batch of chicken, place it on a parchment paper-lined baking sheet and bake for a few minutes while you finish the rest. It is actually a great way to keep the chicken warm as well if you are having to fry in batches… or are doubling or tripling the recipe like I usually do!

INGREDIENTS

1lb. chicken breast

10 slices prosciutto

1 cup breadcrumbs

¼ cup or small jar of pesto

Avocado Oil

Flaky sea salt & red chili flakes

Also on the plate: Simple Salad (leafy greens, shredded parmesan, toasted breadcrumbs, olive oil, lemon, salt & pepper)

Serving Size: 2-3

INSTRUCTIONS

• Clean, butterfly, and pound the chicken breast into 1-inch thick cutlets with a meat mallet. 
• Toss the chicken in pesto until coated evenly. 
• Wrap prosciutto around the pesto-coated chicken. It may take one or two pieces – the pesto and prosciutto oils should keep the ingredients together. 
• In a large frying pan, heat a thin layer of oil. 
• Meanwhile, pour the breadcrumbs onto a plate. Press the chicken into the breadcrumbs, allowing as much to stick on as possible. 
• Gently place the chicken in the hot oil and fry for 3-4 mins each side. The breadcrumbs should be crispy and the chicken should be cooked through. This may need to be done in batches not to overcrowd the pan.
  • *If the chicken is too think and not fully cooked, pop them onto a parchment paper-lined baking sheet and back for another 5 mins at 375F. I will throw them into the toaster oven for a quick finish.
• Top with flaky sea salt and red chili flakes. 
• Serve with salad, potatoes, roasted veggies, etc. Enjoy!