Chicken Sorrentino

1. 1
   prep · ~18 min

   Prepare the eggplant.

   1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   2.Arrange eggplant rounds on the sheet. Brush both sides with 1 tbsp olive oil.

   3.Season with a pinch of salt and a pinch of black pepper.

   4.Roast for 15-18 minutes, flipping halfway, until softened and lightly golden.

   TIPSalting and resting eggplant before roasting removes bitterness, but modern varieties are mild enough to skip this step.
2. 2
   prep · ~8 min

   Pound and dredge the chicken cutlets.

   1.Place each chicken cutlet between two sheets of plastic wrap.

   2.Pound gently with a meat mallet or rolling pin to an even 1/4-inch thickness.

   3.Season cutlets lightly with salt and pepper.

   4.Set up a dredging station: flour in one shallow bowl, beaten eggs in another.

   TIPEven thickness ensures the chicken cooks uniformly. Don't pound too hard or the meat will tear.
3. 3
   fry · ~10 min

   Pan-fry the chicken cutlets.

   1.Heat 3 tbsp olive oil in a large, oven-safe skillet over medium-high heat.

   2.Dredge each cutlet first in flour (shake off excess), then dip in beaten egg.

   3.Lay cutlets in the hot oil and cook for 3-4 minutes per side until deep golden.

   4.Transfer cutlets to a plate. Do not wipe out the skillet.

   TIPDon't crowd the pan—work in batches if needed. The golden bits left in the skillet will flavor the sauce.
4. 4
   saute · ~11 min

   Build the quick tomato wine sauce.

   1.Reduce heat to medium. Add minced garlic to the same skillet and sauté until fragrant, about 30 seconds.

   2.Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.

   3.Pour in the white wine and water. Simmer for 5 minutes until slightly reduced.

   4.Season with a pinch of salt. Turn off the heat.

   TIPScrape up the browned bits from the bottom of the skillet with a wooden spoon—they dissolve into the sauce adding deep flavor.
5. 5
   assemble · ~5 min

   Assemble the Chicken Sorrentino.

   1.Preheat your broiler to high with the rack positioned about 6 inches from the heat source.

   2.Return the chicken cutlets to the skillet, nestling them into the sauce.

   3.Top each cutlet with 2 slices of roasted eggplant.

   4.Lay 1 slice of prosciutto over the eggplant on each piece.

   5.Place 2 slices of fresh mozzarella over the prosciutto.

   6.Sprinkle grated parmesan evenly over the top.
6. 6
   bake · ~4 min

   Broil until bubbly and golden.

   1.Place the skillet under the broiler.

   2.Broil for 3-4 minutes until the cheese is melted, bubbly, and spotty brown.

   3.Watch carefully to prevent burning—check every 30 seconds after the 2-minute mark.

   TIPAn oven-safe skillet is critical here. If your skillet has a plastic handle, wrap it tightly in a double layer of aluminum foil before broiling.
7. 7
   garnish · ~1 min

   Garnish with fresh basil leaves and serve immediately.

   1.Remove the skillet from the oven carefully—the handle will be extremely hot.

   2.Scatter fresh basil leaves over the melted cheese.

   3.Spoon a little extra warm tomato sauce around each piece before plating.

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