Preheat the oven to 350ºF/180ºC. Line a baking sheet with non-stick baking paper and have a large baking dish ((approx 9 x 13 inch/23 x 33 cm) ready for assembly.
Wash eggplant and slice into ¼ inch/6mm thick. You’ll need 6 slices.
Arrange slices on a lined baking sheet and brush or drizzle with 1 tablespoon of oil and sprinkle evenly with ¼ teaspoon of salt.
Bake eggplant for 15 minutes turning slices over halfway through the cooking. When cooked, remove and set aside.
While the eggplant slices are in the oven
Season chicken cutlets evenly with ½ teaspoon salt and ¼ teaspoon freshly ground pepper.
Place the flour on a large plate and dredge the seasoned cutlets completely. Dust off excess. Set aside.
Heat up remaining olive oil and 1 tablespoon butter in a skillet over medium heat.
When the butter melts, sear the chicken cutlets for about 2 minutes on each side. You may need to do this in batches.
When cutlets are done, arrange in one layer in a large baking dish.
Add remaining butter to the skillet and saute the onion for 2 or 3 minutes adding the crushed garlic towards the end. Onion should be translucent and starting to become a little golden. Reduce or increase the heat as needed.
Pour marsala into the skillet and scrape the bottom to pick up any stuck on bits. Allow to boil.
Add diced or crushed tomatoes, chicken stock and remaining salt and pepper.
Simmer the sauce for 5 minutes. Then taste and adjust seasoning if necessary. Salt brings out flavor so be sure to not miss this step!
Assemble Chicken Sorrentino
Lay one slice of prosciutto and one eggplant slice over each cutlet.
Top each stack with a couple of spoonfuls of tomato sauce. Spoon the remaining sauce around the chicken. Sprinkle mozzarella on top of the sauce then scatter with grated Pecorino Romano cheese.
Bake for 10-15 minutes or until the cheese is beginning to become golden and the sauce is bubbling.
Tips for success
read through the recipe first,
have all your ingredients at hand
take your time.
don't overcook the chicken when sautéing
use large baking dish for assembly or use two smaller baking dishes
FAQ'sWhat are chicken cutlets?Chicken cutlets are boneless chicken breasts cut vertically and pounded into thin pieces.Can I fry the eggplant?Sure! I prefer oven roasted eggplant because it’s a little less work. Also breaded and fried eggplant could be used.Can this recipe be made in advance?Yes, the marinara sauce can be made a day or two in advance so can the oven roasted eggplant slices. Begin the marinara sauce with a tablespoon of butter in which to saute the onion then proceed with the sauce part of the recipe. When ready to assemble, saute chicken then heat marinara sauce in the same skillet so that the browned bits can be scraped up. Then proceed with the recipe.Can Chicken Sorrentino be frozen?Freeze only if the chicken has been completely cooked though. Assemble but don’t bake. Cool quickly in the refrigerator before wrapping well in plastic wrap and foil and freezing. Defrost overnight in the refrigerator then bake until golden and bubbling.