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Chicken Sorrentino: The Ultimate Guide to This Classic Italian-American Comfort Dish

Chicken Sorrentino: The Ultimate Guide to This Classic Italian-American Comfort Dish
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Chicken Sorrentino is a classic Italian-American comfort dish that layers crispy breaded chicken and eggplant with prosciutto, melted cheeses, and a rich tomato sauce finished with Marsala wine. The result is savory, cheesy, and deeply flavorful — perfect for Sunday dinner or any special occasion when you want something impressive yet comforting.

Ingredients

Scale

  • 1 lb Italian eggplant

  • 1 tsp kosher salt (for eggplant)

  • 1½ lbs boneless skinless chicken breasts (about 3 large)

  • 3 eggs + 1 tbsp water

  • 1½ cups all-purpose flour

  • 1 tsp table salt

  • ½ tsp white pepper

  • ¼ cup vegetable oil, divided

  • ½ cup extra virgin olive oil, divided

  • 2 cups yellow onion, large dice

  • 1 tbsp fresh garlic, minced

  • ¼ cup Marsala wine

  • 1 cup chicken stock

  • 28 oz whole peeled San Marzano tomatoes, crushed by hand

  • 4 tbsp tomato paste

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • Pinch red pepper flakes

  • 2 tbsp butter

  • 8 oz Fontina cheese, sliced

  • ½ cup Romano cheese, grated

  • 4 oz prosciutto, sliced

  • 6 oz provolone cheese, sliced

Instructions

1. Prep the Eggplant

Slice eggplant into ¼-inch long slices. Lay on paper towels, sprinkle with salt, and let sit 15 minutes to remove bitterness. Pat dry.

2. Prepare the Chicken

Butterfly breasts and slice into 6 thin cutlets (about ¼-inch thick).

3. Bread the Eggplant & Chicken

  1. Beat eggs with water in one bowl.

  2. Mix flour, salt, and white pepper in another.

  3. Dip eggplant and chicken into egg, then flour. Set aside.

4. Fry

Preheat oven to 350°F (175°C).
Heat half the vegetable oil and some olive oil in a large oven-safe skillet.

  • Fry eggplant 2–3 minutes per side until golden. Remove to paper towels.

  • Repeat with chicken cutlets until lightly browned.

  • Wipe excess oil from pan.

5. Make the Sauce

  1. Add remaining olive oil to the skillet.

  2. Sauté onions until soft (5–6 minutes).

  3. Add garlic and cook 30 seconds.

  4. Deglaze with Marsala wine and reduce slightly.

  5. Stir in stock, crushed tomatoes, tomato paste, salt, pepper, and flakes.

  6. Simmer 10–15 minutes, then finish with butter.

6. Assemble

Layer in the skillet or baking dish:

  • Sauce

  • Eggplant

  • Chicken

  • Prosciutto

  • Fontina & provolone

Repeat layers and finish with Romano cheese on top.

7. Bake

Bake uncovered for 20–25 minutes until bubbly and cheese is melted and lightly browned.

Rest 5 minutes before serving.

Notes

  • Slice chicken thin so it cooks evenly and stays tender.

  • Salting eggplant improves texture and reduces bitterness.

  • Use San Marzano tomatoes for the sweetest, richest sauce.

  • Fontina melts beautifully; don’t skip it.

  • Can be assembled ahead and baked later

Find it online: https://tastyquickly.com/chicken-sorrentino-the-ultimate-guide-to-this-classic-italian-american-comfort-dish/