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1
Preheat oven to 200*F with oven rack in middle position.
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2
Combine flour and 1 teaspoon pepper in shallow dish.
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3
Dry cutlets with paper towels. Dredge chicken in flour, shaking off any excess.
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4
Lay cutlets flat and sprinkle evenly with minced sage.
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5
Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
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6
Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
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7
Add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Use a slotted spoon to remove sage to paper towel-lined plate.
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8
Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.
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9
Flip and cook on other side until light golden brown, about 2 minutes more.
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10
Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
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11
Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
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12
Pour off excess oil from skillet. Deglaze pan with wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes.
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13
Add lemon juice.
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14
Turn heat to low and whisk in butter, 1 tablespoon at a time.
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15
Remove sauce from heat and stir in parsley. Season with salt and pepper.
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16
Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving & place one sage leaf on each cutlet.
