Chicken Prosciutto (like Saltimbocca)

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2 lbs chicken cutlets

Freshly ground black pepper

1 stick (½ cup) unsalted butter

8 to 12 whole fresh sage leaves

½ pound very thinly sliced prosciutto

2 eggs, beaten

8 thin slices Italian Fontina cheese (about 2 oz)

subheading: Sauce:

1 cup dry white wine (like a Sauvignon blanc)

1 Tbsp minced fresh sage

½ stick unsalted butter, chilled

Directions at simplyrecipes.com

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