Chicken Sorrentino
Published 2024-02-07
Author: Pasquale Sciarappa
Mods by The Insecure Chef
Ingredients
NOTE: Need cast iron or other oven-safe frying pan.
1 chicken cutlet, skinless and boneless, thin sliced into 2 pieces.
¼ Small eggplant, ends removed
1-2 Prosciutto Slices, enough to cover chicken slices
½-1 oz. mozzarella cheese sliced
⅛ onion, diced
1 clove of garlic, minced
½ cup Tomato Sauce
Extra Virgin Olive Oil
Salt and Black Pepper to taste
Instructions
Preheat the oven to 400°F. Place the rack in the middle position.
Pound chicken to ¼” thickness.
Spray a bit of oil and then season chicken cutlets with salt and black pepper on both sides. Place aside.
Hold the eggplant on its side and slice it lengthwise, about ¼ inch thick. Only use a slice from the inside of the eggplant.
Brush each side of the eggplant slice with a little bit of olive oil.
Place the eggplant slices onto a baking sheet lined with parchment paper and roast in the oven for 7 to 8 minutes.
Remove egg plant and brush each side of the eggplant slices again with olive oil and place back in the oven for 10 to 12 more minutes. The eggplant should have a golden brown color on both sides. Remove from the oven and set aside.
Next, add a drizzle of olive oil into an oven safe frying pan and heat over medium to high heat.
Place the chicken cutlet into the frying pan and fry for 3 minutes on each side. Remove from the frying pan and set aside on a dish.
Now add the onions to the frying pan and sauté for 2-3 minutes. Add the garlic and saute for 15 seconds.
Add a ¼ cup of tomato sauce to the frying pan, enough to cover the bottom of the pan. Stir well.
Place the chicken cutlet on top of the tomato sauce. Place one slice of prosciutto on top of the chicken cutlet.
Place an eggplant slice on top of the prosciutto. Add a scoop of tomato sauce on top, enough to cover the eggplant.
Layer the cheese on top.
Place the pan in the oven and cook at 400° for 10 minutes. Remove from the oven