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1
Coat a large skillet lightly with olive oil and set it over medium-high heat.
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2
Add the pancetta and cook until just crisp and lightly browned.
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3
Remove with a slotted spoon, leaving the fat in the pan, and set aside.
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4
Put the flour on a plate.
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5
Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
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6
Heat the skillet with the pancetta fat over medium high.
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7
Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.
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8
When the fat is hot, dredge a cutlet through the flour on both sides.
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9
Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching.
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10
Saute the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteing the rest, adding more oil if necessary.
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11
Transfer these to the plate as well.
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12
Pour off the excess fat.
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13
With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan.
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14
Cook until the Marsala is reduced by about a quarter.
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15
Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat.
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16
Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
