Chicken Sorrento (Sorrentino)

Name: Chicken Sorrento (Sorrentino)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 eggplant peeled and sliced thinly longways (¼-½ inch thick - 4 cutlets are needed); 1 cup all-purpose flour seasoned with salt and pepper; 1 cup seasoned bread crumbs; 2 large eggs (lightly beaten with ¼ cup of water added to make your egg wash); ¼ water; ½ cup vegetable oil (to saute eggplant cutlets- more if needed); 2 tbsp olive oil (to saute chicken breasts, more if needed); 1 pound 4 boneless skinless chicken breasts ((4 ounces each breast)); ½ cup all-purpose flour seasoned with salt and pepper; 2 cup sliced mushrooms ((add more oil to saute mushrooms if needed)); 1 cup chicken stock; 1 ounce splash of white wine (optional); ½ tsp granulated garlic; ½ tsp granulated onion; ½ tsp black pepper; 1½ cup marinara sauce or spaghetti sauce; 2 ounces prosciutto sliced very thin; 2 tablespoons grated romano cheese; ¼ lb provolone cheese (thin slices - 2 slices for each portion); 1 tbsp fresh chopped parsley (garnish )

Instructions

Prep:15minCook:40min

Chicken Sorrentino (Pollo alla Sorrentina) is a dish you'll find in many Italian restaurants. My version consists of pan-fried crispy eggplant cutlets topped with marinara sauce, followed by a tender chicken breast sauteed and mushrooms, then finished with a thin slice of prosciutto and provolone cheese.

Updated at: Sun, 24 Nov 2024 23:16:51 GMT