- 4 cutlets of preferred meat (usually boneless, skinless chicken breast, but chicken thighs, boneless pork chops, and veal cutlets work well too)
- 8 fresh sage leaves
- 4 large slices of prosciutto
- 1/2 cup almond flour
- salt and pepper
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- half a lemon, 2 slices for garnish and the rest for juicing
- fresh sage and/or parsley for garnish
- Season each cutlet with salt and pepper and lay them out on a clean working surface like a cutting board. Place 2 sage leaves on each cutlet and wrap a slice of prosciutto around each. Place a piece of parchment paper over the top of all the meat and pound with a meat hammer until the cutlets are about a quarter inch thick.
- Heat olive oil and half the butter in a skillet. Sprinkle almond flour over both sides of each cutlet. When the skillet is hot place each cutlet in and cook for 3 to 4 minutes each side. Remove meat from skillet and set aside on a plate covered with foil to keep warm.
- Add white wine to the hot skillet and scrape up any bits from the bottom. Let the wine cook and reduce for a minute or two and then add the chicken stock. Let that cook for a couple more minutes until reduced a bit and then add the remaining butter and the juice from the lemon. Cook for one more minute and add salt and pepper to taste.
- Serve meat with sauce poured over it garnished with lemon slices and sage and/or parsley.