Prosciutto-Wrapped Chicken Cutlets

These look like classic Italian chicken cutlets, but with one major surprise: they’re secretly wrapped in prosciutto.

I honestly have no real idea how or why I decided to come up with these, but I love frying up some cutlets and I had some extra prosciutto left over from this Grilled Peaches and Prosciutto Flatbread I had just made, so I decided to marry them up and see what would happen.

The result? A chicken cutlet with just a slightly extra POP. These aren’t overly prosciutto-y in the least, but they’re just a fun little addition you can do to your usual cutlets if you’re feeling fun.

Note: You can add these to my Grandma’s Grace Chicken Cutlets, which already have a fun twist thanks to the swapping of Parmigiano for Locatelli.

Prosciutto-Wrapped Chicken Cutlet Ingredients

You don’t need any additions to your usual cutlet suspects other than, of course, the prosciutto.

Chicken breast: Pounded thin.

Eggs: Seasoned with salt, pepper, and either Parmigiano or Locatelli.

Italian breadcrumbs: Seasoned with Italian seasoning, salt, pepper, and either Parmigiano or Locatelli.

Seasoning: For the chicken I added some Italian seasoning, salt, and pepper.

Prosciutto: Thinly sliced.

How to Make Prosciutto-Wrapped Chicken Cutlets

This is really no different than my usual recipes (with the wrap addition), but here’s what to do:

Step 1: Prep.

Use this step to pound and season your cutlets and set up your dredging stations.

Step 2: Wrap your chicken in prosciutto.

Now take your chicken and carefully wrap it in the prosciutto. I typically use just one slice per chicken, but you can use more if it’s a larger slice (or if you just want more prosciutto!).

Step 3: Dredge your chicken.

Now dip each prosciutto-wrapped chicken cutlet into the egg mixture and then straight into the breadcrumb, making sure it’s completely covered. Set aside.

Step 4: Fry the cutlets.

Add canola oil and a splash of olive oil to a skillet over high heat. Once hot, lower the each just a touch and then place each check carefully in the pan, making sure to lay it down away from you so that you don’t splash yourself.

Fry for ~4 minutes per side, or until golden. Remove to a paper towel-lined plate. Serve with a squeeze of lemon like a true Italian.

Prosciutto-Wrapped Chicken Cutlets

These look like classic Italian chicken cutlets, but with one major surprise: they're secretly wrapped in prosciutto.

Course Main Course

Cuisine Italian

Keyword chicken cutlets

Prep Time 10

Cook Time 8

Servings 4 people

Ingredients

2 lbs thinly sliced chicken cutlets pounded
6-8 prosciutto slices
2-3 eggs whisked with some salt and pepper
¾ cups grated cheese (either Parmigiano or Locatelli) divided into ¼ cup and ½ cup
½ cup Italian-style bread crumbs with Italian seasoning, salt, and pepper
¼ cup canola oil or vegetable oil
1-2 tbs olive oil

Instructions

Pound the chicken out thin and season with salt, pepper, and Italian seasoning.
Add salt, pepper and ¼ cup grated cheese to the whisked eggs. Add ½ cup of grated cheese to the breadcrumbs and mix with your hands to incorporate.
Wrap each chicken breast gently with the prosciutto.
Dredge the chicken, passing through the eggs first, letting any excess drip off and then breading them in the breadcrumb mixture. Let sit on a clean plate for 15–30 minutes.
Add canola oil and a drizzle of olive oil to a skillet over high heat. When ready, lower the heat slightly and add two to three cutlets, depending on the size of your skillet. Let cook ~4 minutes per side, or until golden.