Description
A flavorful and elegant pan-seared chicken dish featuring tender cutlets topped with a savory mix of peas, prosciutto, and butter lettuce, all enhanced with a splash of sherry vinegar for brightness.
Ingredients
Scale
Chicken
- 4 boneless, skinless thin-sliced chicken cutlets (about 1½ pounds)
- Salt and black pepper, to taste
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
Vegetables and Toppings
- 1 small shallot, chopped
- 2 cups frozen or fresh peas (about 10 ounces)
- 1 head butter lettuce, torn into pieces (about 6 cups)
- 4 thin slices prosciutto, torn into pieces
- 2 teaspoons sherry vinegar
Instructions
- Prepare the Chicken: Working with one cutlet at a time, pat the chicken dry and place between two pieces of wax paper or plastic wrap. Use a meat mallet, small heavy-bottomed pot, or rolling pin to gently pound the thicker parts to an even thickness of about ¼ inch. Season both sides of each cutlet generously with salt and black pepper.
- Pan-Sear the Chicken: Heat 2 tablespoons of olive oil in a large pan over medium-high heat until it shimmers. Working in batches if necessary, lay the chicken cutlets in a single layer in the pan (they may touch slightly). Cook undisturbed until the bottoms are browned and cutlets release easily from the pan, about 3 minutes, with just a small pink area remaining on top. Flip and cook for another 30 to 60 seconds until just cooked through. Remove the chicken to a serving plate. Add more oil to the pan if cooking additional batches.
- Cook the Vegetables: Lower the heat to medium and add butter to the pan. Once melted, add the chopped shallot and cook until softened, about 1 minute. Add the peas, ¼ cup water, and a pinch of salt, then simmer gently until the water has mostly evaporated, about 5 minutes.
- Finish the Pea Mixture: Add the torn butter lettuce, prosciutto pieces, and remaining 2 tablespoons olive oil to the pan. Cover and cook for another 5 minutes until the peas and lettuce are tender. Stir in the sherry vinegar, then remove the pan from heat.
- Serve: Immediately spoon the prosciutto and pea mixture over the cooked chicken cutlets and serve warm.
Notes
- For even cooking, ensure chicken cutlets are pounded to uniform thickness.
- Use fresh peas if available for the best flavor; frozen peas work well too.
- Adjust seasoning with additional salt and pepper if needed after cooking.
- Sherry vinegar adds a subtle acidity that brightens the dish — don’t skip it.
- Cook the chicken in batches if your pan is not large enough to avoid overcrowding and uneven cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: pan-seared chicken, chicken cutlets, peas, prosciutto, butter lettuce, easy Italian recipe, sherry vinegar
