Chicken Cutlets over Prosciutto/Peas Gnocchi
I first had this (minus the chicken) as a pasta course at a wedding this summer and fell in love, so I created my own version. I just love the combination of the salty prosciutto and the pop of the sweet peas in your mouth. Truly a decadant dish!
If you have any questions/concerns/suggestions about this recipe (or any of them) please feel free to DM me!
Chicken Cutlets w/side of Gnocchi, Prosciutto, Peas in Cream Sauce
4 Chicken cutlets (thinner versions of boneless chicken breasts)
1 cup of bread crumbs
½ cup Parmesan Reggiano cheese (or any kind of parm cheese you like)
1 egg, beaten
1 tsp water
1 tablespoon of unsalted butter
1 tablespoon of flour
2 cups of milk (I use whole but feel free to use 1% or 2%)
1 cup grated Parmesan Reggiano cheese
1 package of prosciutto, coarsely chopped (you can find this in the pre-packaged deli case)
2 cups of organic frozen sweat peas
1 teaspoon of olive oil
Crushed red pepper flakes (optional)
One package of Gnocchi (not a fan? Use any pasta you like)
Preheat oven 400 degrees. In one shallow dish, pour bread crumbs and parm cheese. In another shallow dish, beat egg with a teaspoon of water. Salt and pepper each cutlet lightly, then one at a time, drudge in the egg first then in bread crumbs. Place on lightly greased (I use some non-stick olive oil cooking spray) baking sheet and drizzle each cutlet with a little olive oil. Bake for about 15-20 min until chicken is no longer pink and the juices run clear.
While chicken is in oven, start your water boiling for the gnocchi (cook as directed on package) .
In a large non-stick skillet over medium low, heat about a teaspoon of olive oil. Add the prosciutto and cook for approx. 1-2 min, just until a little browned. Remove from pan and place on a paper towel so it will absorb some of the oil. In that same skillet, turn heat up to medium and add the tablespoon of unsalted butter. Once butter is completely melted, add in the flour. Whisk together for about 2 minutes until combined. Then add the milk. Continue to whisk until sauce begins to thicken. This will happen when sauce comes to a small boil. Once that happens you can reduce heat to medium low and add your cheese.
When sauce is done, add the prosciutto and frozen peas (they will thaw in the sauce) and combine. You can add a little cracked black pepper however, you don’t need to add salt as the prosciutto and cheese are salty enough themselves.
When gnocchi is cooked, drain, mix in with the sauce and serve. Sprinkle with more parm cheese, crushed red pepper flakes, and garnish with chopped flat-leaf parsley (optional). I like to spoon the gnocchi on the plate first then place the chicken on top but do it any way you want to. Enjoy!