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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees. In a large skillet, heat the EVOO over medium-high heat. Season the chicken (or veal) and cook, turning once, for 4 to 6 minutes. Transfer to a plate.

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  • In the same skillet, bring about 1/4 cup water and the sherry, if using, to a boil, scraping up the browned bits. In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop. In a bowl, combine the raisins, cheese, parsley, pine nuts, chile, capers, garlic and zest.

  • Mound the stuffing onto the cutlets and wrap with the prosciutto. Top each with 1 piece of butter. Bake on a baking sheet until the prosciutto is crisp, about 5 minutes. Serve with the lemon wedges.

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