What the heck is this?
Chicken Sorrentino is that Italian-American classic you’ve maybe seen on a menu but weren’t quite sure what it was. Let’s clear it up: it’s thinly pounded chicken cutlets layered with savory prosciutto, tender eggplant, and melty mozzarella — all smothered in a rich marinara and baked to bubbly, golden perfection. It’s got that balance of rustic coziness and restaurant-level flair. Think Chicken Parm’s slightly bougier cousin who studied abroad in Naples and came back with stories and cheese.
Why You’ll Love This Recipe
Layers of flavor: eggplant, chicken, prosciutto, cheese, sauce — it’s like a stack of deliciousness
It feels fancy without being fussy
You can prep most of it ahead of time (yes, weeknight win!)
Satisfying, comforting, and totally dinner-party worthy
Pairs beautifully with pasta, salad, or even just crusty bread
The Good Stuff You’ll Need
For the Eggplant:
• 1 medium eggplant, sliced into 1/4-inch rounds
• Salt (for sweating the eggplant)
• Olive oil, for brushing and baking
For the Chicken:
• 4 boneless, skinless chicken breasts, pounded thin
• Salt and pepper
• 1 cup all-purpose flour (for dredging)
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• Olive oil, for pan-frying
The Layers & Sauce:
• 4 slices prosciutto
• 8 slices fresh mozzarella (or about 1 cup shredded)
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil, torn (optional but dreamy)
• Grated parmesan, for sprinkling
Let’s Do This
Step 1: Prep the Eggplant
Lay eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 20–30 minutes to draw out moisture (less soggy, more flavor). Pat dry. Brush lightly with olive oil and bake at 400°F for 20 minutes, flipping halfway through, until soft and slightly golden.
Step 2: Bread the Chicken
Season chicken with salt and pepper. Set up a dredging station: flour in one bowl, beaten eggs in the next, breadcrumbs in the third. Dip chicken in flour, then egg, then breadcrumbs. Heat oil in a skillet over medium heat and cook the cutlets 2–3 minutes per side until golden (they’ll finish cooking in the oven).
Step 3: Layer It Up
In a large baking dish, add a thin layer of marinara. Layer in this order: chicken → eggplant → prosciutto → mozzarella → spoonful of marinara on top. Repeat with remaining ingredients. Finish with extra sauce and a generous sprinkle of parmesan.
Step 4: Bake Until Bubbly
Preheat oven to 375°F. Cover dish loosely with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is browned and bubbly.
Serving Suggestions
Serve over spaghetti or angel hair for a classic pairing
A side salad with arugula and lemon vinaigrette cuts through the richness
Crusty bread for mopping up that sauce — non-negotiable
Switch It Up
Use thin veal or turkey cutlets instead of chicken
Add a layer of sautéed spinach for an extra veggie boost
Try smoked mozzarella or fontina for a twist on the cheese
Make it spicy with a pinch of red pepper flakes in the sauce
Make-Ahead Tips
Eggplant can be baked and stored up to 2 days ahead
Breaded chicken can be fried a day ahead — just layer and bake when ready
Fully assembled but unbaked dish can be refrigerated overnight or frozen for later
Questions People Actually Ask
Q: What’s the difference between Chicken Sorrentino and Chicken Parm?
A: Sorrentino adds eggplant and prosciutto, and often uses fresh mozzarella instead of shredded — it’s a bit more layered and rich.
Q: Do I have to fry the chicken?
A: No, you can bake it at 400°F for 20 minutes if you want to lighten things up.
Q: Can I skip the eggplant?
A: Technically yes, but then it’s not really Sorrentino anymore — and it’s sooo good with it.
Q: Can I use jarred sauce?
A: Absolutely. Just pick a good one — the sauce matters here.
Chicken Sorrentino: That Fancy Italian Dish You’ve Been Pretending You Don’t Want (But Totally Do)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Description
Chicken Sorrentino is that Italian-American classic you’ve maybe seen on a menu but weren’t quite sure what it was. Let’s clear it up: it’s thinly pounded chicken cutlets layered with savory prosciutto, tender eggplant, and melty mozzarella — all smothered in a rich marinara and baked to bubbly, golden perfection. It’s got that balance of rustic coziness and restaurant-level flair. Think Chicken Parm’s slightly bougier cousin who studied abroad in Naples and came back with stories and cheese.
Ingredients
For the Eggplant:
• 1 medium eggplant, sliced into 1/4-inch rounds
• Salt (for sweating the eggplant)
• Olive oil, for brushing and baking
For the Chicken:
• 4 boneless, skinless chicken breasts, pounded thin
• Salt and pepper
• 1 cup all-purpose flour (for dredging)
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• Olive oil, for pan-frying
The Layers & Sauce:
• 4 slices prosciutto
• 8 slices fresh mozzarella (or about 1 cup shredded)
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil, torn (optional but dreamy)
• Grated parmesan, for sprinkling
Instructions
Step 1: Prep the Eggplant
Lay eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 20–30 minutes to draw out moisture (less soggy, more flavor). Pat dry. Brush lightly with olive oil and bake at 400°F for 20 minutes, flipping halfway through, until soft and slightly golden.
Step 2: Bread the Chicken
Season chicken with salt and pepper. Set up a dredging station: flour in one bowl, beaten eggs in the next, breadcrumbs in the third. Dip chicken in flour, then egg, then breadcrumbs. Heat oil in a skillet over medium heat and cook the cutlets 2–3 minutes per side until golden (they’ll finish cooking in the oven).
Step 3: Layer It Up
In a large baking dish, add a thin layer of marinara. Layer in this order: chicken → eggplant → prosciutto → mozzarella → spoonful of marinara on top. Repeat with remaining ingredients. Finish with extra sauce and a generous sprinkle of parmesan.
Step 4: Bake Until Bubbly
Preheat oven to 375°F. Cover dish loosely with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is browned and bubbly.
Notes
Serve over spaghetti or angel hair for a classic pairing
A side salad with arugula and lemon vinaigrette cuts through the richness
Crusty bread for mopping up that sauce — non-negotiable
- Prep Time: 35 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~530 kcal per serving
- Carbohydrates: ~22g per serving
- Protein: ~45g per serving