Elevate Your Culinary Skills with Chicken Sorrentino

Chicken Sorrentino is a mouthwatering Italian dish that combines the irresistible flavors of chicken, eggplant, cheese, and a delectable sauce. It has become a staple in many New York Metro area Italian restaurants, and it’s no wonder why – it’s absolutely delicious!

The Origin of Chicken Sorrentino

While the exact origins of Chicken Sorrentino are uncertain, it is believed to have originated in New York, considering its popularity in local Italian eateries. Many Italian immigrants in the area, like my own family, hailed from southern Italy and brought with them a love for red sauce dishes and eggplant-based recipes.

Although I couldn’t find any definitive sources to confirm this, the dish is often named after the southern Italian city of Sorrento. In New York, it’s common to name dishes after Italian regions and cities, adding a nostalgic touch to the menus of our favorite Italian restaurants.

Let Your Creativity Shine in the Kitchen

One of the best things about this recipe is its versatility. If you can’t find fontina cheese, feel free to substitute it with mozzarella or a soft provolone. Similarly, if you can’t get your hands on parmigiano reggiano, pecorino or any good grated Italian cheese will work just fine. Don’t be afraid to get creative and make it your own.

Chicken Sorrentino Ingredients

Here’s what you’ll need to create this fantastic dish:

  • 4 thin chicken cutlets
  • 1 small eggplant
  • 14 ounces plum tomatoes
  • 4 slices of prosciutto
  • 1/2 cup grated fontina cheese
  • 1/4 cup grated parmigiano reggiano
  • 1/4 cup marsala wine
  • 1/4 cup diced onion
  • 2 cloves garlic, chopped
  • 1 cup low sodium chicken stock
  • 1/2 cup olive oil
  • 6 Tbsp unsalted butter
  • All-purpose flour
  • Salt and pepper
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Step By Step Instructions

Now, let’s dive into the cooking process! Follow these step by step instructions to create a masterpiece:

  1. Start by slicing the eggplant into 1/4″ thick strips. You’ll need at least one slice per piece of chicken.
  2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake at 375°F for 20-25 minutes.
  3. Grate the fontina cheese and set it aside.
  4. Coat the chicken cutlets in a mixture of flour, kosher salt, and black pepper, ensuring they are evenly coated.
  5. In a pan, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Cook the chicken cutlets for 2 minutes per side until golden brown.
  6. After cooking the chicken, remove it from the pan and set it aside on a paper towel-lined plate. Repeat the frying process for the remaining cutlets.
  7. In the same pan, add 1 tablespoon of olive oil, diced onions, and chopped garlic. Saute for 3 minutes over medium heat.
  8. Increase the heat to high and add the marsala wine and chicken stock. Bring it to a boil and scrape up any browned bits from the pan with a wooden spoon. Let the mixture boil for 2 minutes.
  9. Reduce the heat to low and add the plum tomatoes to the sauce. Stir everything together and let it simmer for 5 minutes.
  10. To finish the sauce, add 2 tablespoons of butter and stir until well incorporated. Transfer most of the sauce to a separate bowl, leaving a small amount in the pan.
  11. Place the chicken cutlets back into the pan and layer each piece with a slice of prosciutto, an eggplant slice, fontina cheese, and a sprinkle of grated parmigiano reggiano. Drizzle a tablespoon of the reserved sauce on top of each stack.
  12. Bake the chicken sorrentino in the oven at 350°F for 8-10 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
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Chicken Sorrentino

A Recipe Worth Sharing

I hope you find these step-by-step instructions helpful in recreating this incredible dish. I believe that a recipe should do more than just provide a list of ingredients and basic instructions – it should guide and empower you to create an unforgettable culinary experience.

If you have any questions or feedback, feel free to reach out. And remember, don’t be afraid to put your own twist on this recipe. Let your creativity shine and enjoy the incredible flavors of Chicken Sorrentino!


If you’re looking for more recipes using thin-sliced chicken cutlets, here are some tantalizing options to explore:

  • Chicken involtini: Rolled chicken with garlicky spinach, mushrooms, and fontina cheese.
  • Chicken eggplant parmesan: Fried chicken cutlets layered with eggplant, marinara, Parmigiano Reggiano, and mozzarella.
  • Chicken marsala: Smoked prosciutto and mushrooms in a Marsala wine sauce.
  • Chicken with tomatoes and capers: Tomatoes, capers, parsley, and chicken cutlets in an easy vinegar sauce.
  • Chicken valdostana: Fontina cheese, prosciutto, and chicken cutlets in a simple white wine sauce.
  • Chicken saltimbocca: Chicken layered with prosciutto and sage in a buttery white wine sauce.
  • Creamy sun-dried tomato chicken: Pan-seared cutlets cooked in a creamy sauce with spinach, sun-dried tomatoes, and white wine.
  • Chicken piccata: Chicken, lemon, and capers in a lemony wine butter sauce.

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