Description
Chicken Sorrentino is an Italian dish of lightly breaded chicken breast, layered with prosciutto, eggplant, marinara sauce and mozzarella
Ingredients
Scale
Chicken
- 3 pcs half section chicken breast, each section cut in half lengthwise then pounded by a meat mallet
- 1 large eggplant, cut into 6 sections lengthwise
- 12 slices fresh mozzarella
- 6 tbsp grated Parmigiano-Reggiano
- 6 slices prosciutto
- sea salt
- flour, for dredging
- butter
- extra-virgin olive oil
- salt
- freshly ground black pepper
Marinara Sauce
- 2 400g cans chopped tomato
- 1/2 white onion, finely chopped
- 2 tsp sugar
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp rubbed basil
- extra-virgin olive oil
- salt
- freshly ground black pepper
Instructions
Marinara Sauce
- In a sauce pan heat extra-virgin olive oil in medium heat then gently sauté garlic and onions.
- Once onions turn soft add the sugar then let it caramelize for a minute.
- Pour the chopped tomato together with the red wine vinegar and rubbed basil. Simmer in low heat for 30 minutes or until sauce is thick.
- Season with salt and freshly ground black pepper then set aside.
Chicken
- Sprinkle salt on eggplants then set it aside for 15 minutes, let the salt extract the liquid. Pat it dry with paper towels when its ready to cook.
- Prepare a heavy pan, then heat a small amount of olive oil just to cover the surface of the fan in medium heat.
- Lightly season chicken with salt and freshly ground black pepper, dredge the chicken in flour then set it aside. In batches of 2 pieces lightly pan fry the chicken breast adding a tablespoon of butter per batch. It will take around 2 to 3 minutes per side. Place chicken in a large baking tray in one layer then top each chicken with one slice of mozzarella.
- In medium heat, pan fry eggplant in the same pan for 2 minutes on each side. Place eggplant on top of the chicken with mozzarella.
- Place a slice of prosciutto on top of each eggplant.
- Place a good amount of sauce on top of each prosciutto then top it with another slice of mozzarella.
- Sprinkle 1 tablespoon of Parmigiano-Reggiano on each Chicken Sorrentino then bake on a 200C preheated oven for 20 to 25 minutes or until cheese is browned and bubbly.
- Remove from oven then serve.