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–+ servings
Delicious Chicken Sorrentino with eggplant, prosciutto, and melted cheese in tomato sauce.

Chicken Sorrentino

A comforting Italian dish featuring crispy eggplant, salty prosciutto, saucy chicken, and bubbly cheese, perfect for a cozy weeknight dinner.
Servings 4 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Main Ingredients

  • 4 pieces Chicken cutlets (or thin sliced chicken breasts) Use thin cutlets for even cooking.
  • 1 medium Eggplant Firm and heavy for better texture.
  • 8 slices Prosciutto Thinly sliced.
  • 2 cups Marinara sauce Store-bought is fine.
  • 8 ounces Mozzarella cheese Fresh slices or shredded.
  • 1/2 cup Parmigiano Reggiano Or parmesan.

Coating Ingredients

  • 1 cup Flour For coating.
  • 2 large Eggs Beaten.
  • 1 cup Breadcrumbs Mixed with a little parmesan and oregano.

Seasoning

  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
  • 1 teaspoon Garlic powder To season.
  • 1 teaspoon Dried oregano For additional flavor.

For Cooking

  • 1/2 cup Olive oil For frying or baking.
  • 1/4 cup Fresh basil Optional, for garnish.

Instructions

Preparation

  • Slice the eggplant into rounds about half an inch thick. Sprinkle with salt and let sit for 20-30 minutes to remove bitterness and excess moisture. Pat dry.
  • Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a little parmesan and oregano.
  • Dip the eggplant and chicken cutlets in that order: flour, egg, breadcrumbs.

Cooking

  • Pan fry in a thin layer of olive oil until golden on both sides, or bake at 425°F, drizzled with oil, flipping once until crisp and browned.
  • Spread a little marinara sauce in the bottom of a baking dish. Layer with chicken cutlets, prosciutto, eggplant, more marinara, and mozzarella. Repeat layers if desired.
  • Bake at 375°F for 20-25 minutes until the cheese is melted and the sauce is bubbling. Broil for an additional 1-2 minutes for extra browning, watching closely.
  • Let sit for 5 minutes before serving to hold the stacks together.

Notes

Salting the eggplant is crucial to prevent sogginess. The dish can be made ahead by prepping components and assembling before baking. Serve with extra sauce on the side.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 45gFat: 30gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 6g
Calories: 600kcal
Course: dinner, Main Course
Cuisine: Italian
Keyword: Chicken Sorrentino, comfort food, Eggplant, Italian Dinner, Pasta