Chicken Saltimbucco with asparagus.
I used 3 boneless, skinless chicken breasts, and halved them for cutlets. Dredged them in 1/2 flour and 1/2 cornstarch, sprinkled them with chopped sage, topped them with a slice of prosciutto then sauteed them in a few tbls of olive oil, prosciutto side down till golden. Turn 'em over and saute the other side. I had placed a plate in the oven at 300 degrees. Placed the finished cutlets on the plate after topping with a slice of provolone on each cutlet. Remove when the cheese has melted.
To the pan, I added a healthy dose of white wine (Alice White Chardonnay), reduced the sauce then added 2-3 pats of butter for a nice pan sauce. Plated the whole thing with the asparagus that was roasting away in a bit of olive oil and served it with a Straccali Chianti. Yum. Happy Valentine's Day honey.
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