• 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve meat with sauce poured over it garnished with lemon slices and sage and/or parsley.