Ingredients
Scale
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground sage
- 1 1/2 lbs. chicken cutlets
- 2 – 3 Tbsp. olive oil
- 6 – 8 slices cooked ham
- 6 – 8 slices Fontina cheese
- 1/2 cup chicken broth
- 3 Tbsp. fresh Italian flat-leaf parsley, big chop
Instructions
- In a shallow dish, combine flour, salt, pepper and sage. Set aside.
- Place each chicken cutlet between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick.
- Remove plastic wrap and dip cutlets in flour mixture shaking off excess.
- In an extra-large non-stick skillet, heat olive oil over medium-high heat.
- Add cutlets; cook about 2 minutes or until brown on bottom.
- Turn cutlets over; top each with 1 slice of ham and 1 slice of Fontina.
- Add the broth; cook about 2 – 3 minutes more until the cheese melts and sauce thickens.
- Transfer cutlets to a serving platter.
- Spoon pan drippings over cutlets.
- Garnish with parsley.