Chicken saltimbocca with crunchy pea salad

Indulge in the exquisite flavors of chicken saltimbocca paired with a refreshing crunchy pea salad that will tantalize your taste buds.

Ingredients:

• 2 (8-oz.) skinless, boneless chicken breasts
• 3 large eggs, beaten to blend
• 2 cups panko
• 3/4 cup all-purpose flour
• Kosher salt
• 8 sage leaves
• 4 thin slices prosciutto
• 2 cups vegetable oil
• 4 scallions, very thinly sliced on a diagonal
• 8 oz. sugar snap peas, strings removed, thinly sliced
• 1/2 cup mint leaves, torn if large
• 2 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. extra-virgin olive oil
• Flaky sea salt
• Lemon wedges (for serving)

Instructions:

1. Lay a chicken breast on a cutting board. With a knife parallel to the board, slice through the middle of the breast until you are close to the other side. Open it up like a book and place the flattened breast between two sheets of plastic wrap. Gently flatten it as thinly as you can without ripping the meat - around 1/4 thick and 8 wide is perfect. Repeat the process with the other breast.Prepare three shallow bowls - one with eggs, one with panko breadcrumbs, and one with flour (cake pans or pie plates can also be used). Lightly season the cutlets with kosher salt. Take one cutlet at a time, press two sage leaves onto each side of the meat. Wrap each cutlet with two slices of prosciutto. Coat the cutlets by first dredging them in flour, then dipping in eggs, and finally coating with panko breadcrumbs, pressing gently to make them stick. Place the cutlets on a baking sheet with edges.In a large skillet, heat vegetable oil over medium-high heat until very hot (350°F-375°F on a thermometer). Gently slide one cutlet into the oil along the edge of the skillet closest to you, ensuring it lays flat. Carefully swirl the oil in the skillet to fully submerge the cutlet. Cook until the bottom side is golden brown, approximately 2 minutes. Using tongs, flip the cutlet and cook until the other side is golden brown as well, around 2 minutes. Transfer the cooked cutlet to a wire rack, season with kosher salt, and let it rest for 5 minutes. Repeat the process with the other cutlet.Mix scallions, peas, mint, lemon zest, lemon juice, and olive oil in a medium bowl; season with kosher salt. Arrange the cutlets on a platter and top them with the pea salad. Sprinkle with sea salt and serve with lemon wedges.

Summary:

• Calories: 5823 kcal
• Fat: 497 g
• Protein: 160 g
• Carbs: 189 g
• Potassium: 2909 mg
• Magnesium: 304 mg