Ingredients
Directions
Preheat the oven to 375°F.
Cook pasta according to package instructions. Drain and rinse with cold water to stop the cooking. Toss with a bit of olive oil and reserve.
Heat a large, heavy sauté pan on medium-high.
While the pan is heating, wrap each chicken cutlet with two slices of the prosciutto. Reserve.
When the pan is hot, add 2 tbsp. of the extra virgin olive oil to the pan and sear the chicken cutlets in batches, making sure not to overcrowd the pan.
Flip the cutlets and sear on the other side, then transfer to a baking sheet with a rack and bake for 12-15 minutes, or until the chicken is cooked through.
While the chicken is in the oven, add the shallot, 2 tbsp. of the garlic and sage to the same pan. Sauté lightly, then deglaze with the wine.
Add the chicken stock and bring to a boil, allowing to reduce by ¼.
Whisk in the butter to make a sauce. Remove from the heat and reserve.
To assemble: Heat another pan on high. Add the remaining extra virgin olive oil and sauté the remaining garlic, anchovy paste, crushed red pepper, and parsley. Toss with the pasta and Romano cheese.
Place the pasta on a platter, top with the finished chicken cutlets, then top with the sauce. Serve immediately.
