Chicken Sorrentino

Behind the Recipe

Chicken Sorrentino is a hearty Italian-American classic that layers flavor upon flavor: juicy pan-seared chicken cutlets, savory eggplant, salty prosciutto, creamy mozzarella, all tucked into a rich tomato sauce. It’s comfort food with elegance—something you’d expect at a cozy Italian bistro, yet easy enough to pull off in your own kitchen.

Recipe Origin or Trivia

While “Sorrentino” nods to Sorrento in southern Italy, this dish is a product of Italian-American creativity. It evolved in restaurants that wanted to add a bit of flair to classic chicken dishes like Parmigiana and Marsala. Think of it as a cousin to Chicken Rollatini—layered instead of rolled, and bold in flavor without being overly fussy.

Why You’ll Love Chicken Sorrentino

Layered Flavor: You get creamy, salty, smoky, and tangy in every bite.

Restaurant-Worthy: Impressive enough for guests but totally doable on a weeknight.

Flexible Prep: Components can be made ahead and assembled at the end.

Comforting: Melty cheese and tomato sauce never disappoint.

Customizable: Swap in veal or eggplant-only versions to suit your preferences.

Kitchen Tools You’ll Need

• Large skillet
• Baking dish
• Tongs
• Cutting board and sharp knife
• Cheese grater
• Small saucepan (for sauce, if using homemade)

Ingredients in Chicken Sorrentino

Boneless Chicken Cutlets: Thinly sliced or pounded flat for quick cooking.

Eggplant Slices: Lightly fried or roasted, bringing soft texture and mild flavor.

Prosciutto: Adds salty richness and an umami punch.

Mozzarella: Melts beautifully over the stacked layers.

Tomato Sauce: Your favorite jarred or homemade marinara.

Parmesan Cheese: For a golden, savory finish.

Olive Oil, Garlic, Salt, Pepper: Pantry staples that build the base flavor.

Fresh Basil or Parsley: For a burst of brightness at the end.

Ingredient Substitutions

No Prosciutto? Use ham, pancetta, or skip entirely.
Mozzarella: Try provolone, fontina, or even burrata.
Gluten-Free? Use GF flour or breadcrumbs when dredging.
Vegetarian? Swap chicken with thick slices of eggplant or portobello mushroom.

Ingredient Spotlight

Prosciutto: Dry-cured ham with deep flavor—balances richness with a salty bite.
Eggplant: Absorbs flavor like a sponge, softens beautifully, and adds a tender contrast to crisp chicken.

Instructions for Making Chicken Sorrentino

1. Prepare the Eggplant:
Slice and salt eggplant to remove bitterness. Pat dry, then pan-fry or roast until golden and tender.

2. Cook the Chicken:
Season and lightly dredge the chicken cutlets in flour. Sear in olive oil until golden and cooked through.

3. Assemble the Layers:
In a baking dish, layer each cutlet with a slice of eggplant, a piece of prosciutto, and a slice of mozzarella. Spoon tomato sauce over the top.

4. Bake Until Bubbly:
Bake in a preheated oven until the cheese is melted and bubbly—about 15 to 20 minutes.

5. Garnish and Serve:
Top with grated Parmesan and fresh basil or parsley before serving.

Cooking Tips & Tricks

• Use thin chicken cutlets to ensure even cooking.
• Don’t oversauce—just enough to moisten without drowning the layers.
• Broil the top for 2 minutes at the end for golden, bubbly cheese.

What to Avoid

• Skipping the eggplant salting step—it helps remove bitterness.
• Overcooking the chicken in the pan—remember it finishes in the oven.
• Using watery mozzarella—opt for low-moisture to prevent soggy results.

Nutrition Facts

Servings: 4
Calories per serving: ~480

Preparation Time

• Prep: 20 minutes
• Cook: 30 minutes
• Total: 50 minutes

Make-Ahead and Storage Tips

Make all components ahead and refrigerate separately. Assemble and bake just before serving. Leftovers keep well in the fridge for 3 days.

How to Serve

Serve Chicken Sorrentino over pasta, mashed potatoes, or sautéed spinach. A crisp salad or crusty bread rounds out the meal perfectly.

Additional Tips

• Add a splash of white wine to the sauce for extra depth.
• For a crispier top, sprinkle breadcrumbs and Parmesan before baking.

Variations to Try

• Veal Sorrentino (swap chicken with veal cutlets)
• Eggplant-only Sorrentino (vegetarian)
• Add sun-dried tomatoes or roasted red peppers for a flavor boost

FAQ’s

1. Can I make this without frying the eggplant?
Yes, roasting works great and keeps it lighter.

2. Can I freeze Chicken Sorrentino?
Assembled yes, but bake fresh. Cheese texture can change after freezing.

3. Is it spicy?
Not inherently. Add crushed red pepper if you want heat.

4. Can I use jarred sauce?
Absolutely. Just go with a good-quality marinara.

5. What sides go best with it?
Pasta, sautéed greens, or even polenta are great choices.

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