- 1
Spread ¼ cup flour in a shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess. Then top with 1 slice prosciutto and press lightly to adhere.
- 2
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add sage and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. Using slotted spoon, transfer fried sage leaves to paper towels.
- 3
Lay cutlets, prosciutto side down, in oil left in skillet over medium-high heat until golden brown on first side, about 2 minutes. Flip cutlets and continue to cook until browned on second side, about 1 minute. Transfer cutlets to serving platter loosely with aluminum foil.
Timer: 2m - 4
Pour off all but 1 teaspoon oil from skillet (or add oil if necessary). Add shallot and cook until softened, about 2 minutes. Stir in remaining flour and cook for 1 minute. Whisk in broth and vermouth, scraping up any browned bits. Bring sauce to boil and cook until sauce is slightly thickened, about 3 to 5 minutes.
Timer: 2m - 5
Return cutlets to skillet, prosciutto side up. Stir in any accumulated juices, and simmer until juices turn clear, about 10 seconds. Transfer cutlets to serving platter. Whisk butter, parsley, and lemon juice into sauce. Pour sauce over cutlets, top with fried sage leaves, and serve.