Prosciutto-Wrapped Chicken Cutlets With Haricots Verts

A quick and easy dinner, but it is still highly impressive.

Prosciutto-Wrapped Chicken Cutlets With Haricots Verts on a plate with a glass of water

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Total Time:
35 mins

If you think bacon makes everything better, then put this prosciutto-wrapped chicken on your must-cook list.

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.


  • 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


Snap to It

For a pop of sweetness, prepare the recipe as directed, substituting 1 pound trimmed sugar snap peas for haricots verts in Step 3 and cooking until almost tender, about 5 minutes.

  1. Preheat oven to 375°F.

    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.

  2. Add butter and oil to a large ovenproof skillet; heat over medium-high until butter melts. Add chicken cutlets, seam sides up, and cook, undisturbed, 3 to 4 minutes.

    Flip, and bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes.

  3. Transfer chicken from skillet to a large plate using a slotted spatula. Heat drippings in skillet over medium-high. Add haricots verts, remaining 1/4 teaspoon salt, and crushed red pepper; cook, stirring often, until tender, 2 to 4 minutes. Return chicken and any juices to skillet; garnish with more tarragon and black pepper. Serve with lemon wedges.

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