Season each cutlet well with salt, pepper, and garlic powder. Dust each cutlet with flour to coat. Place a sage leaf on top of each cutlet, then drape a slice of prosciutto over the sage. It’s okay if the prosciutto overhangs the chicken. If you don’t have chicken cutlets, slice boneless, skinless chicken breasts in half horizontally to make two small cutlets. If the cutlets are very uneven in thickness, cover them with plastic wrap and lightly pound them to even them out a bit.

Add the oil to a large skillet over medium heat. Once the oil is shimmering and a pinch of flour sizzles when added, add the chicken cutlets, prosciutto-side down to start. Pan fry the cutlets until the prosciutto is crispy, 4 to 5 minutes. Flip the cutlets and cook until they reach 155°F in the thickest part, 4 to 5 minutes more. The chicken will continue to cook in the next step.

Add the white wine or chicken stock to the skillet, avoiding the crispy prosciutto, and scrape any brown bits from the bottom as best you can. Turn the heat down to low and continue to cook the chicken until the internal temperature reaches 165°F, about 5 minutes more. Transfer the chicken to a cutting board and slice with a serrated knife to avoid tearing the prosciutto. Serve on top of spaghetti (if desired), drizzle with the pan sauce, and garnish with parmesan cheese. Refrigerate leftovers in an airtight container for 4 to 5 days. The prosciutto will lose its crispiness, but you can re-fry it in a skillet for a minute or two to crisp it up again. Love the recipe? Leave us stars and a comment below!