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    Home » Recipes » Chicken Recipes

    Chicken Sorrento Recipe

    Published: Jun 24, 2022 by Chef Dennis Littley

    533 shares
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    • Yummly
    5 from 44 votes
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    Pinterest image for chicken sorrento

    Chicken Sorrento (aka Chicken Sorrentino) is a popular menu item you’ll find at many Italian restaurants. My version consists of pan-fried crispy eggplant cutlets topped with marinara sauce, followed by tender chicken breasts and mushrooms, then finished with a thin slice of prosciutto and provolone cheese.

    chicken sorrento on a white plate with a sprig of basil

    What is Chicken Sorrento?

    My history with this dish goes back to a little Italian restaurant I worked at many years ago, family-owned and operated.

    While I was working on the menu, he told me about a dish his aunt had made when she had first come to America. He had the basics down but didn’t have a clue as to how she made it. After a few test runs this recipe was declared the winner. I hope I did her memory justice.

    You can find this dish on many menus as Chicken Sorrentino or in Italian “Pollo alla Sorrentina”.

    chicken sorrento on a white plate with a sprig of basil and linguine with red sauce

    Chicken Sorrento isn’t a complicated dish, just a few components put together in the right order so that each mouthful of this delicious dish was moan-worthy.

    What ingredients do I need to make Chicken Sorrento?

    ingredients to make chicken sorrento

    Let’s start by gathering the ingredients we need to make Chicken Sorrento. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    You can replace the provolone with mozzarella cheese, fontina, or gruyere. If you’re not a fan of prosciutto (you won’t even know it’s there) feel free to leave it out.

    How do I make chicken Sorrento?

    Start by preparing the eggplant cutlets. I like to bread a bunch of eggplant cutlets at one time, so I have it for Eggplant Parm or dishes like Chicken Sorrento or Sicilian Style Seafood.

    four images showing how to make breaded eggplant cutlets
    • Peel and slice the eggplant.
    • Dredge the eggplant slices in flour seasoned with salt and black pepper.
    • Dip the floured eggplant in the egg wash, completely coating the eggplant.
    • Coat the eggplant in seasoned breadcrumbs. *Make sure to fully coat the eggplant in each of the steps of the breading station.
    fried eggplant cutlets on a wire rack
    • In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. Fry each side of the breaded eggplant until it’s golden brown. Set the cutlets on a wire rack or paper towels to drain.
    • Empty the oil from the saute pan and wipe it out with paper towels
    four images showing how to cook the chicken and mushrooms
    • Dredge the chicken breasts in flour seasoned with sea salt and black pepper.
    • Place the chicken breast into a preheated pan over medium-high heat with olive oil. Sear one side of the chicken and turn it over.
    • After turning the chicken cutlets over, add the sliced mushrooms to the pan. (add more olive oil if necessary) to saute the other side. Continue cooking over medium heat, allowing the mushrooms to cook until soft, at this point the chicken should almost be fully cooked.
    • Add a splash of white wine to stop cooking and deglaze the pan (optional). Add the chicken broth, onion powder, garlic powder and black pepper to the pan and mix well. Reduce the heat to low and allow to simmer for 5 minutes.
    four images showing how to assemble the chicken sorrento.
    • Place the fried eggplant cutlets on a baking sheet or large baking dish, add a few spoons of marinara sauce (tomato sauce) on top of the eggplant and sprinkle liberally with grated Romano or parmesan cheese.
    • Place the sauteed chicken cutlets on top of the eggplant with some of the mushrooms.
    • Place a thin slice of prosciutto on top of the chicken breasts.
    • Top the prosciutto with two slices of provolone cheese.
    baked chicken sorrento on a sheet pan

    Place the completed Chicken Sorrento in the preheated oven for 10-15 minutes or until the cheese has fully melted and an instant-read thermometer reads an internal temperature of at least 165 degrees.

    chicken sorrento on a white plate with a sprig of basil and linguine with red sauce

    As I moved to different restaurants throughout my career, this was one dish I always took with me. In. It’s a very flavorful chicken dish and served with a side of pasta or risotto it will satisfy the heartiest appetite.

    Recipe FAQ’s:

    Can I make eggplant cutlets in an air fryer?

    Yes, you can. Preheat the air fryer to 380°F.
    Spray each side of the eggplant with cooking spray and place in a single layer in the air fryer basket. Cook for 5-7 minutes, then flip the cutlets over and cook an additional 5 minutes or until tender and crisp.

    Do I have to use mushrooms in Chicken Sorrento?

    No, you don’t. I like the added flavor, but it’s not a deal-breaker if you want to leave them out.

    What should I serve with Chicken Sorrento?

    Pasta with a red sauce or aioli sauce are my favorite sides with chicken Sorrento. Rice, risotto or your favorite grain will also go well.

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    chicken sorrento on a white plate with a sprig of basil and linguine with red sauce
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    5 from 44 votes

    Chicken Sorrento

    Chicken Sorrentino (Pollo alla Sorrentina) is a dish you'll find in many Italian restaurants. My version consists of pan-fried crispy eggplant cutlets topped with marinara sauce, followed by a tender chicken breast sauteed and mushrooms, then finished with a thin slice of prosciutto and provolone cheese.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 951kcal
    Author: Chef Dennis Littley

    Ingredients

    Eggplant

    • 1 eggplant peeled and sliced thinly longways ¼-½ inch thick – 4 cutlets are needed
    • 1 cup all-purpose flour seasoned with salt and pepper
    • 1 cup seasoned bread crumbs Italian style bread crumbs or season plain bread crumbs with granulated garlic, granulated onion, chopped parsley and grated Romano cheese
    • 2 large eggs lightly beaten with ¼ cup of water added to make your egg wash
    • ¼ water
    • ½ cup vegetable oil to saute eggplant cutlets- more if needed

    Chicken

    • 2 tbsp olive oil to saute chicken breasts, more if needed
    • 1 pound 4 boneless skinless chicken breasts (4 ounces each breast)
    • ½ cup all-purpose flour seasoned with salt and pepper
    • 2 cup sliced mushrooms (add more oil to saute mushrooms if needed)
    • 1 cup chicken stock
    • 1 ounce splash of white wine optional
    • ½ tsp granulated garlic
    • ½ tsp granulated onion
    • ½ tsp black pepper

    Assembly

    • 1½ cup marinara sauce or spaghetti sauce
    • 2 ounces prosciutto sliced very thin
    • 2 tablespoons grated romano cheese
    • ¼ lb provolone cheese thin slices – 2 slices for each portion
    • 1 tbsp fresh chopped parsley garnish
    US Customary – Metric
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    Instructions

    Eggplant

    • Preheat oven to 350 degrees F
    • Dredge the eggplant cutlets in flour, then in egg wash, and finally in the breadcrumbs. Make sure to fully coat the eggplant in each of the steps of the breading station.
    • In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. Fry each side of the breaded eggplant until its golden brown. Set on a wire rack or paper towels to drain.
    • Empty the oil from the saute pan and wipe it out with paper towels.

    Chicken

    • Add two tablespoons of olive oil to the pan and allow to get hot over medium-high heat.
    • Dredge the chicken breasts in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn it over to saute the other side. At this time add the sliced mushrooms to the pan.
      *If the chicken breast are too thick, pound them thin with a meat hammer. if they are too thick they will be hard to eat.
    • Continue cooking over medium heat, allowing the mushrooms to cook until soft, at this point the chicken should almost be fully cooked.
    • Add a splash of wine to stop cooking, add the chicken stock, seasonings and mix well. Reduce the heat and allow to simmer for 5 minutes.

    Assembly

    • Place the fried eggplant cutlets on a baking dish, add a few spoons of marinara sauce on top of the eggplant and sprinkle liberally with grated romano cheese.
    • Place the sauteed chicken breasts on top of the eggplant with some of the mushrooms.
    • Place a slice of proscuitto on top of the chicken breasts.
    • Top the prosciutto with two slices of provolone cheese. Place the completed chicken sorrento in the preheated oven for 10-15 minutes or until the cheese has fully melted and an instant read thermometer reads an internal temperature of at least 165 degrees.
    • Garnish the portions with the pan sauce and mushrooms, fresh chopped Italian parsley, and serve with your favorite pasta or side dish.

    Nutrition

    Calories: 951kcal | Carbohydrates: 74g | Protein: 53g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1608mg | Potassium: 1468mg | Fiber: 8g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Larry

      July 27, 2022 at 8:25 pm

      5 stars
      I just commented on this dish back in 2013 but I made it last night for six and we thought it was awesome. My neighbor gave it a 5 on a 1-4 scale so we will be making it again.

      Reply
    2. Lori | The Kitchen Whisperer

      July 03, 2022 at 4:25 pm

      5 stars
      Yet another winner! Absolutely scrumptious and definitely one to keep on repeat!

      Reply
    3. Nancy

      March 11, 2022 at 12:39 pm

      5 stars
      Another fabulous recipe! I made half the recipe for two (with a leftover stack for lunch the next day). I did take me longer to prep & cook it but with some practice, I’m sure I’ll get the time down. Served it with rice; My husband was wowed. We are loving your restaurant quality recipes & enjoying retirement cooking at the next level! Thanks Chef Dennis!

      Reply
    4. Deb

      July 29, 2019 at 6:18 pm

      5 stars
      Thank you, Chef Dennis, for sharing this amazing recipe! It is one of our favorites. Inevitably, my husband requests this dish as his special birthday dinner. Additionally, now that we regularly make this wonderful dish, we never order sorrento when we dine out! Mangia!

      Reply
    5. Jane

      March 01, 2019 at 4:29 am

      Need help can I do veal for the chicken?

      Reply
      • Chef Dennis Littley

        March 01, 2019 at 1:41 pm

        Yes you can.

        Reply
    6. Kathy

      October 01, 2018 at 10:14 am

      5 stars
      This dish sounds wonderful, chef! I’ve made similar but your’s sounds better! I will be trying this very soon.

      Reply
    7. cheryl

      December 01, 2014 at 3:39 pm

      I would like to make this for a dinner party – for 10. Can I do this ahead and then heat the stacks up prior to dinner? I would rather spend time with my guests.

      Thanks Chef

      Reply
      • Chef Dennis Littley

        December 01, 2014 at 5:06 pm

        hi Cheryl
        that should work out fine. Set them up in stacks on a cookie sheet and then finish them off in the oven when you’re ready.

        Good luck!

        Reply
      • Chef Dennis Littley

        December 01, 2014 at 5:07 pm

        I would have the mushroom topping in a pan finished ready to heat so its nice and hot when you’re ready to serve

        Reply
        • cheryl

          December 23, 2014 at 9:35 am

          5 stars
          Hi Chef, dinner party was an enormous success. One guest commented that it was restaurant quality. The sauce was delicious. I made extra and every drop was gone.
          It was relatively easy although a bit time consuming, and I only made minor changes – fresh mozzarella instead of provolone and I used vegetable stock for the sauce.

          The best was one guest came in who was just diagnosed with lactose intolerance and a sensitivity to gluten. The stack was very easy to deconstruct for her.

          Thank you!

        • Chef Dennis Littley

          December 23, 2014 at 11:08 pm

          I’m very happy to hear that you and your guests enjoyed the chicken and that you were able to take care of your guest with the food allergies.

          Happy Holidays

        • olga

          November 06, 2018 at 1:35 am

          Do you have a recipe for the mushroom sauce to serve separately, as a side dish, with Chicken Sorrento ?

        • Chef Dennis Littley

          November 06, 2018 at 5:38 pm

          You can just cook the chicken without the mushrooms, remove it from the pan and finish the dish in the oven. Then continue with the recipe to make the mushroom sauce separately and serve it on the side.

    8. RavieNomNoms

      March 19, 2013 at 8:06 am

      What a comforting meal chef! Sounds great!

      Reply
      • Chef Dennis

        March 20, 2013 at 5:05 am

        Thank you, It was a very tasty and satisfying meal Raven, I hope you get a chance to try it!

        Reply
    9. Larry

      March 19, 2013 at 5:12 am

      This is a delicious sounding creation and I can see why it moved with you.

      Reply
      • Chef Dennis

        March 20, 2013 at 5:05 am

        Thank you Larry, I hope you give it a try

        Reply
    10. Betty Ann @Mango_Queen

      March 18, 2013 at 10:11 am

      5 stars
      Oh this is so delish! My family will love chicken prepared this way. I will bookmark this and make it for my boys soon. Thanks for sharing & Happy Monday, Chef Dennis!

      Reply
      • Chef Dennis

        March 20, 2013 at 5:06 am

        Thanks Betty Ann, I struggle with different ways to prepare chicken and this has such a nice blend of flavors, it’s always welcome at my table. I hope boys enjoy it!

        Reply
    11. Kiran @ KiranTarun.com

      March 18, 2013 at 12:56 am

      A very interesting recipe, Chef. And I definitely concur with your observations about feeding the family, being a sous chef, dishwasher, etc. A lot of work! 😀

      Reply
      • Chef Dennis

        March 20, 2013 at 5:07 am

        Thank you Kiran, I don’t think people without families realize just how much goes into feeding them.

        Reply

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