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Chicken Sorrentino Recipe - A Cozy, Restaurant-Style Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 chicken cutlets (about 1 to 1.25 pounds), pounded to 1/2-inch if needed
  • Kosher salt and black pepper, to season
  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 6–8 slices prosciutto (thinly sliced)
  • 8 ounces fresh mozzarella, sliced or shredded
  • 2 cups marinara sauce (homemade or good-quality jarred)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup all-purpose flour (optional, for lightly dredging chicken)
  • 1 large egg + 1 tablespoon water (optional, for egg wash if breading)
  • 1 cup plain breadcrumbs or panko (optional, if breading)
  • Olive oil, for cooking
  • 2 cloves garlic, minced (for sauce boost, optional)
  • Fresh basil, a handful, torn or chopped
  • Red pepper flakes, pinch (optional)

Method
 

  1. Prep the oven and eggplant: Heat the oven to 425°F (220°C). Lay eggplant slices on a sheet pan, brush both sides with olive oil, and season with salt and pepper. Roast for 15–20 minutes, flipping once, until tender and lightly browned. Set aside. Lower oven to 375°F (190°C).
  2. Season the chicken: Pat cutlets dry. Season both sides with salt and pepper. If you prefer breaded, set up a dredging station with flour, egg wash, and breadcrumbs.
  3. Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high. For unbreaded: sear 3–4 minutes per side until golden and just cooked through. For breaded: dredge in flour, dip in egg, coat in breadcrumbs, then pan-fry 3–4 minutes per side until crisp and cooked through. Transfer to a plate.
  4. Warm the sauce: In the same skillet, add a splash of oil if needed. Sauté garlic for 30 seconds. Pour in marinara, add red pepper flakes if using, and simmer 3–5 minutes. Stir in half the basil. Taste and adjust seasoning.
  5. Assemble the stacks: Spread a thin layer of sauce in a 9x13-inch baking dish. Add chicken cutlets. Top each with a slice or two of eggplant, then a slice of prosciutto, then mozzarella.
  6. Sauce and cheese: Spoon more sauce over each stack (don’t drown them). Sprinkle Parmigiano-Reggiano over the top.
  7. Bake: Place in the 375°F (190°C) oven for 12–15 minutes, until the cheese is melted and bubbling and the centers are hot.
  8. Finish and serve: Rest 5 minutes. Scatter remaining basil on top. Serve with extra sauce on the side and a little more Parm if you like.