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1
For the Chicken Cutlets: Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour; set aside.
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2
Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter.
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3
When foam subsides and butter begins to color, place cutlets in skillet, skinned side up.
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4
Reduce heat to medium-high and saute without moving until nicely browned, about 4 minutes.
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5
Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes.
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6
Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil and keep warm in 200-degree oven while preparing the sauce.
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7
For the Sauce: Set skillet over medium heat.
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8
Add garlic and sage leaves; saute until garlic is fragrant and sage crisps, 1 to 2 minutes.
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9
Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon.
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10
Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes.
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11
Off heat, swirl in butter and add prosciutto.
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12
Season to taste with salt and pepper.
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13
Spoon sauce over cutlets; serve immediately.
