Chicken Saltimbocca with Crunchy Pea Salad
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  • 2 8- oz. skinless, boneless chicken breasts3 large eggs, beaten to blend2 cups panko¾ cup all-purpose flourKosher salt8 sage leaves4 thin slices prosciutto2 cups vegetable oil4 scallions, very thinly sliced on a diagonal8 oz. sugar snap peas, strings removed, thinly sliced½ cup mint leaves, torn if large2 tsp. finely grated lemon zest1 Tbsp. fresh lemon juice1 Tbsp. extra-virgin olive oilFlaky sea saltLemon wedges (for serving)



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