Chicken Saltimbocca

• 4 Boneless Chicken Skinless Breast
• 1/2 tsp Salt
• Course Black Pepper
• 8 lrg fresh Sage Leaves, chopped
• 4 paper thin slices Proscuitto
• 1/2 cup grated Pecorino Romano Cheese
• 1/2 cup All Purpose Flour
• 2 eggs
• 1/2 cup Olive Oil
• Fresh Thyme Sprigs
• 1 Garlic clove crushed
• 2 lemons cut in half

1. Preheat oven 375 Degrees
2. Pound chicken to 1/4 inch thick.
3. Sprinkle w/salt and pepper, top with sage and cover with proscuitto. Press proscuitto down so it adheres to chicken.
4. Whisk cheese and flour together in a small bowl. In a second bowl beat eggs.
5. Heat Olive Oil until hot, add thyme and garlic
6. Dredge chicken in cheese mix to completely coat.
7. Dip into eggs and again in flour and place in pan.
8. Sautee until golden. Set aside.
9. Place pan in oven and bake 10-15 min. Serve with lemon.

Serves 4