Chicken Sorrentino Recipe

Ingredients

• 1 1/4 pounds (600 grams) chicken cutlets (See Note 1 & 2)
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 eggplant
• 1/4 cup olive oil
• 2 tablespoons butter
• 1/3 cup chopped onion (approx 1/2 small onion)
• 2 garlic cloves
• 1/4 cup sweet marsala wine (See Note 3)
• 28 ounces (800 grams) canned tomatoes (diced or crushed)
• 1/2 cup chicken stock
• 6 slices prosciutto (See Note 4)
• 7 ounces (200 grams) grated mozzarella cheese
• 1/3 cup grated Pecorino Romano cheese

Instructions

1. 1

   Preheat the oven to 350ºF/180ºC. Line a baking sheet with non-stick baking paper and have a large baking dish ((approx 9 x 13 inch/23 x 33 cm) ready for assembly.

2. 2

   Wash eggplant and slice into ¼ inch/6mm thick. You’ll need 6 slices.

3. 3

   Arrange slices on a lined baking sheet and brush or drizzle with 1 tablespoon of oil and sprinkle evenly with ¼ teaspoon of salt.

4. 4

   Bake eggplant for 15 minutes turning slices over halfway through the cooking. When cooked, remove and set aside.

5. 5

   --- While the eggplant slices are in the oven ---

6. 6

   Season chicken cutlets evenly with ½ teaspoon salt and ¼ teaspoon freshly ground pepper.

7. 7

   Place the flour on a large plate and dredge the seasoned cutlets completely. Dust off excess. Set aside.

8. 8

   Heat up remaining olive oil and 1 tablespoon butter in a skillet over medium heat.

9. 9

   When the butter melts, sear the chicken cutlets for about 2 minutes on each side. You may need to do this in batches.

10. 10

    When cutlets are done, arrange in one layer in a large baking dish.

11. 11

    Add remaining butter to the skillet and saute the onion for 2 or 3 minutes adding the crushed garlic towards the end. Onion should be translucent and starting to become a little golden. Reduce or increase the heat as needed.

12. 12

    Pour marsala into the skillet and scrape the bottom to pick up any stuck on bits. Allow to boil.

13. 13

    Add diced or crushed tomatoes, chicken stock and remaining salt and pepper.

14. 14

    Simmer the sauce for 5 minutes. Then taste and adjust seasoning if necessary. Salt brings out flavor so be sure to not miss this step!

15. 15

    --- Assemble Chicken Sorrentino ---

16. 16

    Lay one slice of prosciutto and one eggplant slice over each cutlet.

17. 17

    Top each stack with a couple of spoonfuls of tomato sauce. Spoon the remaining sauce around the chicken. Sprinkle mozzarella on top of the sauce then scatter with grated Pecorino Romano cheese.

18. 18

    Bake for 10-15 minutes or until the cheese is beginning to become golden and the sauce is bubbling.

19. 19

    Serve immediately.