Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. lay out prosciutto slices and lay 2 sage leaves on each. wrap each chicken cutlet in prosciutto. mix flour and pepper in a shallow bowl. dredge cutlets in flour. heat oil and 1 rbsp of butter in a large skillet. add cutlets, seam-side down. cook oer medium-high heat until golden brown, about 3 minutes per side. transfer to a baking dish. cook for 8 minutes while making the sauce. reduce pan heat to medium-low and add the marsala. stir constantly while scraping any brown bits. cook over low for a couple minutes. add the capers, parsley and remaining butter. spoon sauce over chicken and serve.

Target recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.