|
1 |
Lightly pound the
cutlets between 2 sheet of wax paper with a mallet or
rolling pin until thin but not torn. Sprinkle with sage
and salt. Top with prosciutto and cheese slices. Roll up
cutlets from short sides and secure with toothpicks.
Refrigerate, covered, for 1 hour or overnight. |
|
2 |
Heat a large
nonstick skillet over medium-high heat. Swirl in the oil
and butter, then add the chicken rolls. Cook until
lightly browned, about 2 minutes on each side. Transfer
the rolls to a plate. Add the onion to the same skillet
and cook, stirring occasionally, until golden 7 to 10
minutes. Add the Marsala and the browned chicken rolls
to the skillet; bring to a boil. Reduce the heat and
simmer, covered, until just cooked though, about 8
minutes. |