Chicken Cutlet Wrap

Slice each chicken breast in half to make 2 large thinner pieces. Splash with water and place one at a time inside large plastic bag that you modified. Pound until 1/4" thick, remove from plastic and season lightly with Cookies Flavor Enhancer. Repeat for each of the remaining cutlets.

Pour a small amount of flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in a separate shallow dish.

In a large skillet heat the olive oil over medium heat. Dredge the cutlets through the flour shaking off any excess and dip into the egg and lemon juice mixture, coating both sides. Slowly add the cutlets to the skillet. Cook until golden brown on the bottom, about 2-3 minutes. Add the sage leaves to the skillet and turn the cutlets to brown the other side for approximately 2-3 minutes.

Remove the cutlets and the sage leaves from the pan to a paper towel lined plate. Place the 4 slices of prosciutto in the pan cook approximately 2-3 minutes per side. Remove and place on paper towel to drain. Pour out any remaining oil from the pan and discard.

Add the wine and chicken broth to the skillet, cook on medium-high heat until reduced by half, about 4-6 minutes. Add the butter and stir until melted. Place a slice of prosciutto, cheese and tomato on each cutlet and fold in half, secure with a toothpick.

Place the chicken cutlet wraps on a clean platter. Top with fried sage leaves and drizzle with pan sauce. serve with a lemon wedge.