Preparation

• Arrange a rack in the upper third of the oven and heat the broiler to HIGH.
• Stir 2 minced garlic cloves, 1 tablespoon chopped fresh sage leaves, 1 tablespoon of the olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper together in a large bowl. Add 4 chicken breast cutlets and toss to coat.
• Heat the remaining 2 tablespoons olive oil in a large, broiler-safe skillet over medium-high heat until shimmering. Add 4 fresh sage leaves and fry until slightly darkened in color, about 45 seconds. Transfer to a paper towel.
• Add the chicken to the pan in a single layer. Cook until browned on the bottom and they easily release from the pan, about 5 minutes. Remove the pan from the heat.
• Flip the chicken over. Top each cutlet with 1 slice prosciutto, 1 slice fontina cheese, and 1 fried sage leaf. Transfer the pan to the oven and broil until an instant-read thermometer inserted into the center of the chicken registers at least 165°F and the cheese is melted, about 2 minutes.