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