Tender chicken cutlets layered with silky eggplant, melted mozzarella, and tangy tomato sauce create this beloved Italian-American comfort dish. Chicken Sorrentino brings restaurant-quality elegance to your dinner table with simple techniques that guarantee impressive results every time.
SERVES: 4 | PREP: 25 MIN | COOK: 20 MIN | TOTAL: 45 MIN
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Chicken breasts, boneless skinless | 2 large (about 1.5 lbs) |
| All-purpose flour | 1 cup |
| Eggs, beaten | 2 large |
| Italian breadcrumbs | 1½ cups |
| Parmesan cheese, grated | ½ cup |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Olive oil | ¼ cup |
For the Eggplant Layer
| Ingredient | Amount |
|---|---|
| Medium eggplant | 1 (about 1 lb) |
| Salt for sweating | 2 tsp |
| Olive oil for frying | ½ cup |
For the Assembly
| Ingredient | Amount |
|---|---|
| Marinara sauce, quality jar or homemade | 2 cups |
| Fresh mozzarella, sliced | 8 oz |
| Fresh basil leaves | ½ cup |
| Prosciutto, thinly sliced (optional) | 4 slices |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Prepare the Chicken Cutlets Slice each chicken breast horizontally to create 4 thin cutlets total. Place each piece between plastic wrap and pound gently with a meat mallet until ½-inch thick. This ensures even cooking and creates that perfect tender texture.
Step 2: Set Up Your Breading Station Arrange three shallow dishes in a row. Fill the first with flour seasoned with ½ tsp salt, the second with beaten eggs, and the third with breadcrumbs mixed with Parmesan and remaining seasonings. This assembly-line setup makes coating effortless.
Step 3: Slice the Eggplant Cut eggplant into ½-inch rounds (you’ll need 8 slices total). Sprinkle both sides generously with salt and let sit on paper towels for 10 minutes. This draws out bitter moisture and prevents soggy results.
Phase 2: Cook the Eggplant (8 minutes)
Step 4: Pat Eggplant Dry After 10 minutes, you’ll see moisture beading on the eggplant surface. Pat each slice completely dry with paper towels. Any remaining moisture will cause dangerous oil splattering.
Step 5: Fry the Eggplant Heat ½ cup olive oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry eggplant slices 2-3 minutes per side until golden brown with crispy edges. Work in batches to avoid crowding. Transfer to paper towels immediately.
Step 6: Check for Doneness Perfectly cooked eggplant should be golden-brown outside and creamy inside when pierced with a fork. Undercooked eggplant tastes bitter and rubbery.
Phase 3: Bread and Cook Chicken (12 minutes)
Step 7: Coat the Chicken Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Finally, press firmly into breadcrumb mixture, coating both sides completely. The Parmesan in the breading adds incredible nutty flavor.
Step 8: Heat Fresh Oil Wipe out your skillet and add ¼ cup fresh olive oil. Heat over medium heat until a breadcrumb sizzles immediately when dropped in (about 325°F). Too hot burns the coating before chicken cooks through.
Step 9: Pan-Fry the Chicken Cook cutlets 3-4 minutes per side until golden-brown and internal temperature reaches 165°F. The coating should be crispy and the chicken should release easily from the pan when ready to flip.
Step 10: Rest the Chicken Transfer cooked cutlets to a clean plate and tent loosely with foil. This 2-minute rest redistributes juices for maximum tenderness.
Phase 4: Assembly and Baking (15 minutes)
Step 11: Preheat and Prepare Set oven to 400°F. Spread ½ cup marinara sauce across the bottom of a 9×13-inch baking dish. This prevents sticking and adds moisture.
Step 12: Layer Your Chicken Sorrentino Place each chicken cutlet in the dish. Top each with 2 eggplant slices, ¼ cup marinara sauce, 2 oz mozzarella, and optional prosciutto. If you enjoy traditional Italian flavors like this, you might also love this chicken scallopini recipe for another elegant cutlet preparation.
Step 13: Add Fresh Basil Tuck fresh basil leaves under the cheese on each portion. This prevents burning while infusing aromatic flavor throughout.
Step 14: Bake to Perfection Bake uncovered for 10-12 minutes until cheese melts completely and browns slightly at the edges. The sauce should be bubbling vigorously around the edges.
Step 15: Rest and Garnish Let the dish rest 3 minutes before serving. This allows the cheese to set slightly for cleaner plating. Garnish with additional fresh basil leaves.
Chef’s Notes
Tip 1: Eggplant Selection Matters Choose firm, glossy eggplants without soft spots. Smaller eggplants have fewer seeds and sweeter flavor. The salting step is crucial—it removes bitterness and excess moisture that would make your Chicken Sorrentino soggy.
Tip 2: Temperature Control is Key Use a thermometer to maintain 325-350°F oil temperature. Too cool produces greasy results; too hot burns the coating. Adjust your heat between batches to maintain consistency.
Tip 3: Cheese Quality Transforms the Dish Fresh mozzarella (the kind packed in water) melts creamier than low-moisture mozzarella. Pat it dry before using to prevent watery sauce. The milk proteins create that signature stretchy pull.
Tip 4: Make-Ahead Strategy Bread chicken cutlets up to 4 hours ahead and refrigerate uncovered. This actually improves adhesion. Fry eggplant the day before and refrigerate—it saves precious dinnertime minutes.
Nutrition Facts (Per Serving)
Calories: 685 | Protein: 52g | Carbohydrates: 38g | Fat: 35g | Fiber: 5g | Sodium: 890mg
Creative Variations
1. Chicken Sorrentino Parmesan Style Add ½ cup grated Parmesan to the mozzarella layer and broil the final 2 minutes for an extra-crispy, golden top. This creates an incredible texture contrast.
2. Lighter Baked Version Skip frying entirely. Spray breaded cutlets with cooking spray and bake at 425°F for 15 minutes, then add toppings. Brush eggplant with olive oil and roast simultaneously. Cuts calories by 40%.
3. Prosciutto and Spinach Upgrade Layer baby spinach and crispy prosciutto between the eggplant and cheese. The salty prosciutto adds umami depth that pairs beautifully with the mild chicken.
4. Cutlet Variation Collection Try this technique with other Italian classics like chicken cacciatore cutlet variation for a hunter-style twist with peppers and mushrooms.
Storage & Reheating
Refrigerator Storage Store assembled but unbaked Chicken Sorrentino covered tightly for up to 24 hours. Add 5 minutes to baking time if cooking from cold. Fully cooked portions keep 3-4 days in airtight containers.
Freezing Instructions Flash-freeze assembled portions on a baking sheet for 2 hours, then wrap individually in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in refrigerator before baking.
Reheating for Best Results Reheat individual portions in a 350°F oven for 15-20 minutes until heated through. Cover with foil to prevent cheese from over-browning. Microwave works in a pinch but makes breading soft—restore crispness by finishing under the broiler for 1 minute.
Troubleshooting Guide
Problem 1: Breading Falls Off During Cooking Solution: Pat chicken completely dry before breading. Press breadcrumbs firmly into the egg coating. Let breaded cutlets rest 10 minutes before frying—this helps the coating adhere. Ensure oil is hot enough before adding chicken.
Problem 2: Eggplant Tastes Bitter Solution: Always salt eggplant slices and let sit 10-15 minutes minimum. Choose younger, smaller eggplants which contain fewer bitter compounds. Rinse salted eggplant and pat bone-dry if extreme bitterness concerns you.
Problem 3: Chicken is Dry Solution: Don’t overcook—remove from oil at exactly 165°F internal temperature. Pound cutlets to even ½-inch thickness so they cook uniformly. The eggplant and sauce layers add moisture, but overcooking eliminates that benefit.
Problem 4: Cheese Won’t Melt Properly Solution: Ensure oven reaches full 400°F before baking. Bring cheese to room temperature 30 minutes before using. Fresh mozzarella melts faster than low-moisture varieties—choose accordingly.
Problem 5: Bottom Gets Soggy Solution: Don’t add too much sauce to the baking dish bottom—½ cup maximum. Ensure eggplant is thoroughly dried after salting. Let fried components drain on wire racks instead of paper towels to prevent steam buildup.
Equipment Essentials
- Meat mallet or rolling pin for pounding cutlets
- 3 shallow dishes for breading station
- Large skillet (12-inch minimum) for frying
- Instant-read thermometer for perfect doneness
- 9×13-inch baking dish for assembly
- Paper towels and wire rack for draining
- Sharp chef’s knife for slicing eggplant
- Tongs for safe flipping
Shopping List by Section
Produce:
- Medium eggplant (1)
- Fresh basil (1 bunch)
- Fresh mozzarella (8 oz)
Meat Counter:
- Boneless skinless chicken breasts (1.5 lbs)
- Prosciutto, thinly sliced (4 slices, optional)
Pantry & Dry Goods:
- All-purpose flour
- Italian breadcrumbs
- Parmesan cheese, grated
- Quality marinara sauce (or make homemade)
Dairy & Eggs:
- Large eggs (2)
Oils & Seasonings:
- Olive oil (1 cup total)
- Kosher salt
- Black pepper
Success Secrets
1. Temperature Precision Wins Invest in an instant-read thermometer. Chicken cooked to exactly 165°F stays juicy while remaining safe. Oil temperature at 325-350°F creates crispy coatings without greasiness. Guessing temperatures guarantees inconsistent results.
2. The Salting Technique is Non-Negotiable Salting eggplant draws out 30-40% of its moisture through osmosis. This concentrates flavor and prevents oil absorption during frying. Skip this step and your Chicken Sorrentino becomes greasy and bitter.
3. Pound for Perfection Even ½-inch thickness across all cutlets means everything finishes cooking simultaneously. Thicker sections stay raw while thin edges overcook and dry out. Spend 2 minutes pounding for guaranteed tenderness.
4. Layer Strategically Place sauce on the bottom of your baking dish first—it prevents sticking and creates steam for even heating. Basil goes under the cheese to prevent burning while still infusing flavor. Order matters tremendously.
5. Rest Before Serving That 3-minute rest after baking allows cheese to set slightly and redistributes chicken juices. Cutting immediately releases all moisture onto the plate. Patience creates restaurant-quality presentation and texture.
This Chicken Sorrentino recipe delivers golden-crusted chicken layered with silky eggplant and melted cheese that rivals any Italian restaurant. Master these techniques once and you’ll have an elegant dinner solution that impresses every single time.
