Chicken Sorrentino combines thinly sliced chicken cutlets that are pan-seared and topped with layers of prosciutto, roasted eggplant, and fontina and mozzarella cheese and simmered in a delicious tomato-marsala wine sauce. This is old-school New York Italian food at its best.
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Editor’s Note: Originally published on November 14, 2018. Updated with expanded information and improved recipe and photos on January 13, 2025.
Where I grew up on Long Island, Chicken Sorrentino was available at every Italian restaurant and was something I’d order frequently.
Whether or not it was ever actually made in Sorrento, Italy, is yet to be determined, but what I do know is this dish is one of the best Italian American dishes you can make.
The combination of the salty prosciutto and the rich roasted eggplant (some places use fried eggplant similar to this eggplant rollatini recipe) pair perfectly with the fontina cheese and marsala wine-tomato sauce making this dish a hit every time.
Chicken Sorrentino is great with a side of garlicky sauteed broccoli rabe or Italian green beans and some crusty bread to mop up the delicious sauce.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Chicken cutlets are recommended but you could buy whole breasts and fillet in half and lightly pound them flat.
- Prosciutto (not shown). You’ll need 6 to 8 slices or 1 slice per chicken cutlet. You can often find packages of pre-sliced prosciutto at grocery stores which will save you a trip to the deli counter. While Prosciutto di Parma is considered the best, you can absolutely use domestic prosciutto, especially in a dish like Chicken Sorrentino where the prosciutto is cooked slightly.
- Cheese. I’m using fontina cheese because it melts well and its slightly nutty flavor really makes it stand out. If you can’t find fontina, it’s perfectly fine just to use block mozzarella cheese (not fresh).
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 425°F and set the rack to the middle level. Slice one medium eggplant, lengthwise, into 1/4-inch thick pieces, place the slices on a parchment paper-lined baking sheet and coat with 4 tablespoons of olive oil and a sprinkle of salt and pepper. Roast the eggplant for 20 to 30 minutes or until the pieces are lightly browned and soft when pierced with a fork.
- While the eggplant roasts, shred 1/2 cup of fontina cheese, grate 1/4 cup of Parmigiano Reggiano, finely dice 1/2 of a small onion, and mince 2 cloves of garlic. Place 1/2 cup of all purpose flour in a shallow pan. Season 8 thinly sliced chicken cutlets (roughly 1 1/2 pounds) with salt and pepper on both sides then dredge them in the flour, coating them completely, then shaking gently to remove the excess. Place the cutlets on a parchment paper-lined baking sheet.
- In a large oven safe pan, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium heat and add the chicken cutlets to the pan and sear them for 2 to 3 minutes per side. Work in batches to not overcrowd, repeat for remaining cutlets, and place on a plate covered with tented foil to keep warm once cooked.
- Add 2 tablespoons of extra virgin olive oil to the same pan along with the onion and cook for a few minutes, stirring occasionally, then add the garlic and cook until fragrant, about 2 minutes.
- Add 1/4 cup of dry marsala wine and 1 cup of low-sodium or homemade chicken stock, turn the heat to high, and bring to a boil for 3 to 4 minutes or until the liquid reduces by half, scraping the pan with a wooden spoon to dislodge any brown bits.
- Add 1 14-ounce can of blend-pulsed plum tomatoes and bring the sauce to a lively simmer for 3 minutes.
- Add 2 tablespoons of butter and stir together to finish the sauce, then taste test and season with salt and pepper if required. Remove half of the sauce from the pan and set aside.
- By now the eggplant should be done roasting and you can test with a fork to make sure it’s tender and ready for assembly.
- Add the cooked chicken cutlets to the pan.
- Top each cutlet with 1 slice of prosciutto, then cover the prosciutto with 1 to 2 slices of eggplant, folding it over onto itself if needed.
- Sprinkle each slice with some fontina cheese and Parmigiano Reggiano, dividing evenly. Spoon 1 tablespoon of sauce on top of each cutlet.
- Bake the assembled chicken Sorrentino stacks in the oven for 6 to 8 minutes or until fully cooked through and the cheese is bubbly. Serve with the remaining sauce on the side and enjoy!
Top tips
- Chicken. It will save you time to buy chicken breasts that have already been sliced. If you buy whole chicken breasts, you can slice them in half and pound them with a mallet until they have a uniform thickness. I show how to do it in this sun dried tomato chicken recipe.
- Don’t overcook the chicken. When searing the chicken, take care to not overcook it since the chicken will spend 6 to 8 minutes in the oven at the very end.
- Use an oven-safe pan. Using an oven-safe pan to sear your chicken and make the sauce will allow you to use the same pan to bake the chicken Sorrentino at the very end. If you don’t have an oven-safe pan, you can transfer everything to a large baking dish to complete the job.
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Chicken Sorrentino
Ingredients
- 1 medium eggplant 1/4" thick slices
- 8 chicken cutlets about 1 1/2 pounds of chicken
- 1/2 cup (68g) all-purpose flour
- 1/2 cup (120ml) extra virgin olive oil
- 6 tablespoons (56g) unsalted butter
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/4 cup (60ml) dry marsala wine
- 1 cup (240ml) low-sodium chicken stock
- 1 14-ounce can plum tomatoes blender pulsed
- 8 slices prosciutto
- 1/2 cup (57g) shredded fontina cheese
- 1/4 cup (23g) grated parmigiano reggiano
- salt and pepper to taste
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Instructions
- Preheat oven to 425°F and place the rack on the middle level. Place eggplant on a parchment paper lined baking sheet and coat with 4 tablespoons of olive oil and a sprinkle of salt and pepper. Roast the eggplant for 20-30 minutes or until the pieces are lightly browned and soft when pierced with a fork.
- Season the chicken cutlets with salt and pepper on both sides. Dredge dry cutlets into flour and coat completely, shaking off the excess. Place the dredge cutlets on a parchment paper lined baking sheet.
- In a large pan, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium heat. Add the chicken to the pan and sear the cutlets for 2-3 minutes per side. If needed work in batches to not overcrowd the pan. Set the seared cutlets on a plate and tent with foil to keep warm.
- Add the remaining olive oil to the same pan along with the onion. Cook for a few minutes then add the garlic and cook until fragrant (about 2 more minutes). Add the marsala wine and chicken stock to the pan and turn heat to high. Bring to a boil for 3-4 minutes, or until the liquid reduces by half, and scrape the pan with a wooden spoon to dislodge the brown bits.
- Add the crushed tomatoes and bring the sauce to a lively simmer for 3 minutes. Add the remaining butter and stir it all together to finish the sauce. Taste test and season the sauce with salt and pepper if required. Remove half of the sauce from the pan and set aside.
- Add the cooked chicken to the pan. Top each cutlet with 1 slice of prosciutto. Cover the prosciutto with and 1-2 slices of eggplant. Sprinkle both cheeses on to each piece, dividing evenly. Place one tablespoon of sauce onto each cutlet.
- Bake the assembled chicken stacks in the oven for 6-8 minutes or until fully cooked through with nice bubbly cheese. Serve the remaining sauce on the side. Enjoy!
Notes
- 1 1/2 pounds of chicken cutlets (6-8 cutlets) will serve 4 people. If using chicken breasts, fillet and pound to equal thickness before seasoning and dredging in flour.
- Presliced thin prosciutto works great for this dish.
- Extra sauce can be served with a bit of pasta or with crusty bread.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 14, 2018. It was completely updated on January 13, 2025.
OUTSTANDING! delicious is an understatement for this recipe. So easy to follow and the video was helpful too. Roasting the eggplant was the key, in my opinion! Thank you again for making “gourmet “ so easy!
We’re glad you enjoyed this one too, Julie! Thanks for the comment!
Made this recipe for a dinner party, definitely a winner! Didn’t have Marsala so subbed in white wine and used Mozzarella instead of Fontina cheese. Prepped everything ahead of time, and let everything come to room temperature before assembling and baking.
We’re so happy you enjoyed, Sandra!
Delicious outcome! Worth the effort! Restaurant quality!
So happy to hear it, Chris.
I made this twice already – so yum and the eggplant with the cheese and sauce – divine! Thank you Jim, your beautiful wife and kids – adorable!
We’re so happy you enjoyed this one twice so far!
A 5-Star rating even tho I have not actually cooked Chicken Sorrentino yet. But I sure am going to. Love the simplicity of roasting the eggplant!! Can also picture and taste half of these Chicken Cutlets made with oven-roasted and thinly sliced Portobellos instead. Even thought this dish could be made with out the cutlets, but there is no way I could go vegetarian and skip the Proscuitto in this dish. I know that’s a flavor that is very important to this dish!! And even moreso if I’m simply the using vegetable idea. The Fontina/Parm on top with the wine infused sauce has me making my list right now.
*On a cooler Summer Evening, I probably would opt to skip the chicken, and roast a tray of sliced Zucchini as well as the Eggplant and Portobellos maybe on a the grill, choosing to use the oven for the final bake only. Serving either preparation with only one change to the salad and crusty bread or pasta to sop up all that sauce. What’s the change? A beautiful glass of wine with this special meal. Yes, it’s that special my mind. Thank You ~ Jim and Tara!! 🌿🍅
We hope you love it when you do get around to making it, Lois!
I’m making this tonight! I have eggplant from my garden a chicken in my fridge! I love your recipes, thank you!
We hope you love it when you make it!
Loved watching u make the ck sorrento. Definitely we look for more of ur videos!!! Ths will b dinner tonite.
Thanks, Donna! Hope you enjoy it.