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Prosciutto Wrapped Chicken Cutlets

Section: Satisfying Main Dishes for Every Occasion

Prosciutto wrapped chicken cutlets bring bold flavor with little effort. Dijon mustard and tarragon elevate each bite while prosciutto crisps to a savory finish. Haricots verts sautéed in pan drippings create the perfect side dish. The whole meal comes together in under 40 minutes, making it ideal for weeknights. Even better, it's elegant enough for guests. Chicken stays juicy inside while the prosciutto locks in moisture and adds richness. This simple dish proves that a handful of quality ingredients can make a big impact.

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Published By Ioana
Updated on Wed, 06 Aug 2025 15:04:50 GMT
A plate of food with chicken and green beans. Bookmark
A plate of food with chicken and green beans. | ioanacooks.com

This prosciutto-wrapped chicken cutlet dish brings together elegance and ease for a dinner that feels restaurant-worthy yet is simple enough for a busy weeknight. The tangy mustard pairs perfectly with salty prosciutto while fresh herbs and vibrant haricots verts add balance and color. I return to this recipe whenever I want something impressive with minimal prep.

I started making this after tasting something similar at a bistro and was shocked how easy it was to recreate at home.

  • Chicken breast cutlets: add lean protein and cook evenly
  • Creole mustard: brings heat and tang I prefer Zatarain's for its bold flavor
  • Black pepper: enhances the savory balance without overpowering
  • Kosher salt: seasons evenly and gently
  • Prosciutto slices: deliver a salty crisp contrast and keep the chicken juicy
  • Fresh tarragon leaves: give a delicate anise note and brighten the dish
  • Unsalted butter: adds richness without overwhelming
  • Olive oil: balances the butter and helps crisp the prosciutto
  • Haricots verts or French green beans: bring a tender crunch
  • Crushed red pepper: introduces a little heat
  • Lemon wedges: finish with acidity and freshness

Step-by-Step Instructions

Prep the Chicken:
Rub each cutlet generously with Creole mustard and season with black pepper and half the kosher salt. The mustard helps tenderize and seasons deeply.
Wrap with Prosciutto:
Lay three overlapping prosciutto slices on parchment to form a square. Sprinkle tarragon leaves over it then center a cutlet on top. Use the parchment to help roll the prosciutto snugly around the chicken. Repeat for all cutlets.
Sear in Skillet:
Heat butter and olive oil in a large oven-safe skillet over medium-high. Place chicken seam side up and cook undisturbed for about three to four minutes until the prosciutto starts to brown.
Bake to Finish:
Flip the chicken so seams are down and transfer the skillet to a preheated 375 degree oven. Bake for eight to ten minutes until chicken reaches an internal temperature of 165 degrees.
Sauté the Haricots Verts:
Remove chicken and keep warm. Return skillet to stove and add haricots verts with the remaining salt and crushed red pepper. Stir often over medium-high heat for about two to four minutes until just tender.
Final Touches:
Return chicken and any juices to the skillet to rewarm briefly. Garnish with more tarragon and cracked black pepper and serve with lemon wedges.
A plate of food with chicken and green beans. Bookmark
A plate of food with chicken and green beans. | ioanacooks.com

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain the crispy prosciutto texture.

Ingredient Substitutions

Swap haricots verts with sugar snap peas for a touch of sweetness. Regular green beans also work but trim them well.

Serving Suggestions

Serve with mashed potatoes or a light couscous salad. I also like adding a chilled glass of white wine to complement the saltiness of the prosciutto.

A plate of food with a piece of meat and some vegetables. Bookmark
A plate of food with a piece of meat and some vegetables. | ioanacooks.com

Cultural Context

This dish echoes Italian saltimbocca traditions where cured meats are wrapped around poultry or veal. The Creole mustard adds a Southern American twist.

Frequently Asked Questions About Recipes

→ Can I use chicken breasts instead of cutlets?

Yes simply slice boneless chicken breasts horizontally to create cutlets. They cook faster and stay juicy wrapped in prosciutto.

→ What can I substitute for haricots verts?

Try sugar snap peas or asparagus as a substitute. Both pair well with the savory flavors and cook quickly in the pan drippings.

→ Is prosciutto essential for this dish?

While prosciutto adds a salty crisp finish you can substitute thin pancetta or even smoked ham in a pinch though flavor will vary slightly.

→ What is the best way to reheat leftovers?

Reheat gently in the oven at 350°F to retain crispness of the prosciutto and avoid drying out the chicken.

→ Can I make this ahead of time?

Yes you can prep and wrap the chicken in prosciutto earlier in the day. Store it covered in the fridge until ready to cook.

Prosciutto Wrapped Chicken Cutlets

Juicy prosciutto-wrapped chicken with tender haricots verts for a weeknight dinner that feels special.

Time Needed to Prep
25 minutes
Cooking Duration
10 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 4 How Many It Serves (4 prosciutto-wrapped cutlets with green beans)

Dietary Preferences: Low-Carb Friendly, No Gluten

Ingredients You'll Need

→ Main Components

Ingredient 01 4 chicken breast cutlets (5 to 6 oz each)
Ingredient 02 12 slices prosciutto, divided
Ingredient 03 1 lb haricots verts, trimmed

→ Seasoning and Garnish

Ingredient 04 2 tbsp Creole mustard
Ingredient 05 1/2 tsp black pepper, plus more for garnish
Ingredient 06 3/4 tsp kosher salt, divided
Ingredient 07 4 tsp fresh tarragon leaves, divided, plus more for garnish
Ingredient 08 1/8 tsp crushed red pepper
Ingredient 09 Lemon wedges, for serving

→ Cooking Fats

Ingredient 10 1 tbsp unsalted butter
Ingredient 11 1 tbsp olive oil

Steps to Follow

Step 01

Set oven to 375°F to prepare for baking the cutlets.

Step 02

Rub chicken cutlets with mustard and season with black pepper and 1/2 teaspoon salt.

Step 03

Lay 3 slices of prosciutto slightly overlapping on parchment. Sprinkle with 1 tsp tarragon. Place cutlet crosswise and wrap tightly. Repeat with remaining ingredients.

Step 04

Melt butter with olive oil in ovenproof skillet over medium-high heat. Add chicken seam side up. Cook undisturbed for 3 to 4 minutes.

Step 05

Flip cutlets and bake in oven for 8 to 10 minutes or until internal temperature reaches 165°F.

Step 06

Transfer chicken to a plate. Add haricots verts, remaining 1/4 tsp salt, and crushed red pepper to skillet. Cook over medium-high heat, stirring often, for 2 to 4 minutes.

Step 07

Return chicken and juices to skillet. Garnish with extra tarragon and black pepper. Serve hot with lemon wedges.

Extra Tips

  1. Substitute sugar snap peas for haricots verts if desired. Cook until just tender, around 5 minutes.

Tools You'll Need

  • Ovenproof skillet
  • Parchment paper
  • Slotted spatula

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from butter