Chicken Saltimbocca

1. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder. Combine flour and 1 teaspoon pepper in shallow dish or pie plate.
2. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, and transfer to work surface. Sprinkle cutlets evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, covering sage, and press lightly to help it adhere.
3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add sage leaves, if using, and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Remove sage with slotted spoon and transfer to paper towel–lined plate; set aside.
4. Place 4 cutlets in now-empty skillet, prosciutto side down, and cook over medium-high heat until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until no longer pink and lightly browned on second side, about 2 minutes longer. Transfer cutlets to large platter. Wipe out skillet with paper towels. Repeat with remaining 2 tablespoons oil and remaining 4 cutlets; transfer to platter. Tent loosely with aluminum foil and set aside while preparing sauce.
5. Pour off all fat left in skillet. Add vermouth, scraping up any browned bits. Bring to simmer and cook until reduced to 1⁄3 cup, 5 to 7 minutes. Stir in lemon juice. Reduce heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper to taste. Pour sauce over chicken, place sage leaf on top of each cutlet, if using, and serve immediately.

SIMPLIFIED SALTIMBOCCA
1. There’s no need to flour the prosciutto before sautéing, just the chicken.
2. Sprinkling the floured cutlets evenly with minced sage then adding prosciutto distributes flavor evenly.
3. Skip the typical toothpick and start the cutlets prosciutto side down, which helps the ham stick.