Chicken Sorrentino Recipe: Crispy Prosciutto & Mozzarella Bake

Chicken Sorrentino features thin chicken cutlets pan-seared and layered with prosciutto, roasted eggplant, and melted fontina and mozzarella. The stacks finish in a savory tomato and Marsala wine sauce — classic New York Italian comfort food done right.

Editor’s Note: Originally published on November 14, 2018. Updated with expanded information, an improved recipe, and new photos on January 13, 2025.

On Long Island, Chicken Sorrentino was a staple at many Italian restaurants and one of my favorite dishes to order. Whether or not the recipe traces directly to Sorrento, Italy, the results — salty prosciutto, tender roasted eggplant, melty fontina, and a rich Marsala-tomato sauce — are unmistakably delicious.

This dish pairs well with garlicky sauteed broccoli rabe or simple Italian green beans and a crusty loaf to soak up the sauce.

Recipe Ingredients

All ingredients are shown in the image below. Notes beneath highlight useful swaps and tips.

• Chicken. Thin cutlets are easiest. If using whole breasts, slice in half and lightly pound to an even thickness.
• Prosciutto. Use one slice per cutlet (6–8 total). Pre-sliced prosciutto from the grocery store works well. Cooked briefly in this dish, domestic prosciutto is fine if Prosciutto di Parma isn’t available.
• Cheese. Fontina melts beautifully and adds a mild nuttiness. If unavailable, use block mozzarella (not fresh) as an alternative.

See the recipe card below for full ingredient quantities.

How to make it

Follow these numbered steps to prepare Chicken Sorrentino.

1. Preheat the oven to 425°F and position the rack in the middle. Slice one medium eggplant lengthwise into 1/4-inch slices. Arrange slices on a parchment-lined baking sheet, brush with 4 tablespoons olive oil, season with salt and pepper, and roast 20–30 minutes until lightly browned and tender.
2. While the eggplant roasts, shred 1/2 cup fontina and grate 1/4 cup Parmigiano Reggiano. Finely dice 1/2 small onion and mince 2 garlic cloves. Place 1/2 cup all-purpose flour in a shallow dish. Season 8 thin chicken cutlets (about 1 1/2 pounds) with salt and pepper, dredge in flour, shake off excess, and set on a parchment-lined sheet.

3. In a large oven-safe pan, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons butter over medium heat. Sear the cutlets 2–3 minutes per side, working in batches to avoid overcrowding. Transfer seared cutlets to a plate and tent with foil to keep warm.
4. Add 2 tablespoons extra-virgin olive oil to the pan along with the diced onion. Cook a few minutes, then add the garlic and cook until fragrant, about 2 minutes more.
5. Pour in 1/4 cup dry Marsala and 1 cup low-sodium chicken stock. Increase heat to high and boil 3–4 minutes until the liquid reduces by half, scraping the pan to lift any browned bits.
6. Add one 14-ounce can of plum tomatoes that have been pulsed in a blender and simmer the sauce briskly for about 3 minutes.

7. Stir in 2 tablespoons butter to finish the sauce and season with salt and pepper to taste. Remove half the sauce and set aside for serving.
8. Confirm the eggplant is tender. Add the seared chicken cutlets back to the pan with the remaining sauce.
9. Top each cutlet with one slice of prosciutto, then cover with 1–2 slices of roasted eggplant (folding if needed).

11. Sprinkle each stack evenly with the shredded fontina and grated Parmigiano Reggiano. Spoon about 1 tablespoon of sauce over each portion.
12. Bake in the oven 6–8 minutes, until chicken is cooked through and cheese is bubbling. Serve with the reserved sauce on the side and enjoy.

Top tips

• Buy sliced chicken. Pre-sliced cutlets save time. If using whole breasts, slice and pound them to an even thickness before dredging.
• Avoid overcooking. Sear just until golden because the chicken will finish in the oven for several minutes.
• Use an oven-safe pan. Searing and finishing in the same pan simplifies the process. If you don’t have one, transfer to a baking dish before placing in the oven.

More recipes you’ll love

If you enjoy chicken-based Italian dishes, try these variations and classics.

• Chicken and Eggplant Parmesan
• Chicken Valdostana
• Chicken Saltimbocca

If you made this Chicken Sorrentino, please leave a rating and a comment to let us know how it turned out.

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