fine dining experience

Prosciutto-Wrapped Chicken Cutlets With Haricots Verts

This easy recipe stars quick-cooking cutlets that get slathered with tangy Dijon mustard and sprinkled with herbs before being wrapped with salty prosciutto before cooking. If you can’t find cutlets in your grocery store, simply cut chicken breasts in half yourself—it’s super easy and the results are far more fresh than pre-packaged cutlets.

Ingredients

  • 4 (5- to 6-oz.) chicken breast cutlets

  • 2 Tbsp. Creole mustard (such as Zatarain’s)

  • 1/2 tsp. black pepper, plus more for garnish

  • 3/4 tsp. kosher salt, divided

  • 12 prosciutto slices, divided

  • 4 tsp. fresh tarragon leaves, divided, plus more for garnish

  • 1 Tbsp. unsalted butter

  • 1 Tbsp. olive oil

  • 1 lb. trimmed haricots verts (French green beans)

  • 1/8 tsp. crushed red pepper

  • Lemon wedges, for serving

Directions

  1.  

  2. Rub chicken cutlets with mustard; sprinkle with black pepper and 1/2 teaspoon of the salt. Place 3 prosciutto slices on a piece of parchment paper, slightly overlapping each slice by about 1 inch to create a square shape. Sprinkle 1 teaspoon of the tarragon leaves over prosciutto. Place 1 chicken cutlet crosswise in center of prosciutto; lift edges of parchment to help wrap prosciutto around chicken. Place wrapped cutlet, seam side down, on a large plate. Repeat with remaining prosciutto, tarragon, and chicken.

  3.