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.
What is Chicken Sorrento (Sorrentino)?
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”.
For another delicious chicken dish, try my tasty chicken Scarpariello recipe as well.
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.
Ingredients
Let’s start by gathering the ingredients we need to make Chicken Sorrento (Sorrentino). 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 (Sorrentino)?
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.
- 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.
- 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
- 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.
- 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.
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.
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:
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.
No, you don’t. I like the added flavor, but it’s not a deal-breaker if you want to leave them out.
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.
Chicken Sorrento (Sorrentino)
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 tablespoon 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 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon 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 tablespoon fresh chopped parsley garnish
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.
Sherri Williams says
Hello Chef Dennis:
The recipe sounds wonderful however, neither my husband or I like the flavor or texture of eggplant. Do you have any suggestions for a substitute that would not compromise the final outcome?
Chef Dennis Littley says
that is a difficult swap. My only suggestion would be to use zucchini squash or simply leave out the eggplant.
Larry says
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.
Lori | The Kitchen Whisperer says
Yet another winner! Absolutely scrumptious and definitely one to keep on repeat!
Nancy says
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!
Deb says
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!
Jane says
Need help can I do veal for the chicken?
Chef Dennis Littley says
Yes you can.
Kathy says
This dish sounds wonderful, chef! I’ve made similar but your’s sounds better! I will be trying this very soon.
cheryl says
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
Chef Dennis Littley says
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!
Chef Dennis Littley says
I would have the mushroom topping in a pan finished ready to heat so its nice and hot when you’re ready to serve
cheryl says
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 says
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 says
Do you have a recipe for the mushroom sauce to serve separately, as a side dish, with Chicken Sorrento ?
Chef Dennis Littley says
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.
RavieNomNoms says
What a comforting meal chef! Sounds great!
Chef Dennis says
Thank you, It was a very tasty and satisfying meal Raven, I hope you get a chance to try it!
Larry says
This is a delicious sounding creation and I can see why it moved with you.
Chef Dennis says
Thank you Larry, I hope you give it a try
Betty Ann @Mango_Queen says
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!
Chef Dennis says
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!
Kiran @ KiranTarun.com says
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! 😀
Chef Dennis says
Thank you Kiran, I don’t think people without families realize just how much goes into feeding them.