How many calories are in one serving?

A typical serving of Chicken Sorrentino contains approximately 750-900 calories, depending on the amount of oil absorbed during frying and the specific ingredients used.

What can I serve with Chicken Sorrentino?

It pairs wonderfully with a side of pasta (like spaghetti or linguine) tossed in olive oil and garlic, crusty Italian bread for soaking up the sauce, or a simple green salad with a vinaigrette to cut through the richness.

Can I make this dish ahead of time?

Yes, you can prepare all the components (fry eggplant, sear chicken, make sauce) and assemble the dish in the baking pan up to one day ahead. Cover and refrigerate. When ready to eat, bake for 20-25 minutes until heated through.

What is a good substitute for Marsala wine?

If you don't have Marsala wine, you can substitute it with an equal amount of dry sherry or a dry white wine like Pinot Grigio. For a non-alcoholic option, use chicken or vegetable broth with 1 tablespoon of red wine vinegar.

Can I use chicken thighs instead of breasts?

Absolutely. Use boneless, skinless chicken thighs. You may not need to pound them as thin, and they might require a slightly longer baking time to become tender. Ensure they reach an internal temperature of 165°F (74°C).

Home / Recipes / italian_american / Chicken Sorrentino

italian_americanMediumnon vegetariannut freehigh protein

Chicken Sorrentino

RATING

4.6/5(85)

TASTE SCORE

9/10

Tender chicken cutlets layered with crispy fried eggplant, savory prosciutto, and melted mozzarella, all baked in a delicate Marsala wine and tomato sauce. An Italian-American classic that's pure comfort.

PREP

25m

COOK

40m

SERVES

1 CHICKEN CUTLET

853 cal

SERVINGS

INSTRUCTIONS

6 steps. 40 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Eggplant
- b.Slice the eggplant into 1/4-inch thick rounds.
- c.Arrange the slices in a single layer on baking sheets lined with paper towels.
- d.Sprinkle generously with 1 tsp of salt and let them stand for 30 minutes. This process, called 'sweating', draws out excess moisture and bitterness.
- e.After 30 minutes, use paper towels to pat the eggplant slices completely dry.
2
Step 2
- a.Prepare the Chicken and Dredging Station
- b.While the eggplant sweats, place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2-inch thickness.
- c.Season both sides of the chicken cutlets with the remaining 0.5 tsp of salt and 0.5 tsp of black pepper.
- d.Set up a dredging station with three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with the Italian breadcrumbs.
3
Step 3
- a.Fry the Eggplant
- b.In a large skillet, heat the vegetable oil over medium-high heat until it shimmers (about 350°F / 175°C).
- c.Dredge each dry eggplant slice first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.
- d.Working in batches to avoid overcrowding the pan, fry the eggplant for 2-3 minutes per side, until golden brown and crispy.
- e.Transfer the fried eggplant to a wire rack to drain excess oil.
4
Step 4
- a.Sear the Chicken and Make the Sauce
- b.Carefully discard the used frying oil and wipe the skillet clean. Preheat your oven to 375°F (190°C).
- c.Add the olive oil and butter to the skillet over medium-high heat.
- d.Once the butter is melted and foaming, sear the chicken cutlets for 3-4 minutes per side until golden brown. They will not be cooked through. Remove and set aside.
- e.Reduce the heat to medium, add the minced garlic to the skillet, and sauté for 30-60 seconds until fragrant.
- f.Pour in the Marsala wine to deglaze, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine has reduced by half.
- g.Stir in the marinara sauce and bring to a gentle simmer. Cook for 2 minutes, then remove from heat.
5
Step 5
- a.Assemble and Bake
- b.Arrange the seared chicken cutlets in a single layer in a 9x13-inch baking dish.
- c.Top each chicken cutlet with 2-3 slices of fried eggplant.
- d.Drape one slice of prosciutto over the eggplant on each cutlet.
- e.Finish each stack with two slices of fresh mozzarella cheese.
- f.Carefully pour the Marsala-marinara sauce around the base of the chicken stacks in the dish.
- g.Bake for 15-20 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the cheese is melted and bubbly.
6
Step 6
- a.Rest and Serve
- b.Remove the dish from the oven and let it rest for 5 minutes. This allows the layers to set and the juices to redistribute.
- c.Garnish with fresh chopped parsley and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For extra crispy eggplant, use panko breadcrumbs instead of or mixed with Italian breadcrumbs.
2
Pounding the chicken to an even thickness is key for tender, evenly cooked results.
3
Don't skip salting the eggplant; it prevents it from becoming oily and soggy.
4
Use a good quality, dry Marsala wine for the best flavor in the sauce. Avoid 'cooking wine' which often contains added salt.
5
For easier cleanup, line your baking sheets with paper towels when sweating the eggplant.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Substitute the chicken with large, thick portobello mushroom caps. Sear them just like the chicken before assembling.

Lighter Version

Instead of frying, bake the breaded eggplant. Spray the slices with cooking oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp.

Cheese Variation

Swap the mozzarella with sliced provolone for a sharper, tangier flavor profile.

Sauce Enhancement

Sauté 8 oz of sliced cremini mushrooms after searing the chicken and before adding the garlic to create a richer, earthier sauce.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

brain

Rich in B Vitamins

Chicken is a great source of B vitamins, particularly Niacin (B3) and Pyridoxine (B6), which are crucial for energy metabolism, brain function, and the formation of red blood cells.

leaf

Contains Antioxidants

The marinara sauce, made from tomatoes, is a source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals.

QUESTIONS?

Frequently asked questions

Chicken Sorrentino is a rich and indulgent dish, high in protein but also in fat and sodium due to the frying, cheese, and prosciutto. It's best enjoyed as a special occasion meal. For a healthier version, you can bake or air-fry the eggplant instead of deep-frying it.

PAIRS WELL WITH

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Chicken Sorrentino

For 4 servings

6 steps. 40 minutes total.

Step 1

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