Layers of crispy breaded chicken topped with prosciutto, eggplant, and melted cheese under a rich Marsala tomato sauce bring Italian restaurant elegance to your home kitchen. This Chicken Sorrentino combines multiple cooking techniques—breading, frying, sauce-making, and baking—to create a dish that looks and tastes like something from a fine dining menu. The result is tender chicken with a golden crust, savory prosciutto, creamy eggplant, and three types of melted cheese in a wine-infused tomato sauce.
This recipe requires more time and effort than a typical weeknight dinner, but the impressive results make it worth the investment for special occasions or when you want to create something memorable. Each component builds on the last to create layers of flavor and texture that come together into one cohesive, satisfying dish.
Why You’ll Love This Chicken Sorrentino
This dish delivers restaurant-quality results at home. The combination of crispy breaded chicken, salty prosciutto, tender eggplant, and three different cheeses creates complexity and depth that you don’t get from simpler recipes. Each element contributes something essential to the final dish.
The Marsala wine adds sophisticated flavor to the tomato sauce. As it reduces with the tomatoes and chicken stock, it creates a slightly sweet, complex base that’s neither too heavy nor too acidic. The wine’s nutty, caramelized notes complement both the chicken and the cheese.
Butterflying the chicken breasts creates thinner cutlets that cook evenly and quickly. This technique also increases the surface area, giving you more crispy breaded coating per portion. The thinner cutlets are easier to layer in the baking dish and create a more elegant presentation than thick chicken pieces.
Using three different cheeses—Fontina, Provolone, and Romano—creates a more interesting flavor profile than using just mozzarella. Fontina melts beautifully and adds creaminess, Provolone provides mild, milky notes, and Romano brings sharp, salty intensity that cuts through the richness.
The eggplant acts as a buffer between the chicken and cheese, adding its own mild, slightly sweet flavor while soaking up the sauce. Breading and frying it first removes excess moisture and gives it structure so it doesn’t become mushy during baking.
Ingredients for Chicken Sorrentino
I always butterfly chicken breasts for this recipe because it creates uniform thickness that cooks evenly. Each breast gets cut horizontally to create two thinner pieces, giving you six portions from three large breasts. This technique is essential for achieving that tender, properly cooked chicken without dry edges.
For the Base & Protein:
- 1 ½ lbs boneless skinless chicken breasts (3 halves, butterflied into 6 portions)
- 1 lb Italian eggplant, sliced ¼-inch thick
- 4 oz sliced prosciutto
For the Coating:
- 1 ½ cups all-purpose flour
- 3 whole eggs, beaten with 1 tbsp water
- 1 tsp table salt
- ½ tsp white pepper
- ¼ cup vegetable oil
- ½ cup extra virgin olive oil
For the Sauce:
- 2 cups yellow onion, diced
- 1 tbsp fresh garlic, minced
- ¼ cup Marsala wine
- 1 cup chicken stock
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 4 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch of red pepper flakes
For the Cheese Finish:
- 8 oz Fontina cheese, sliced
- 6 oz sliced deli Provolone cheese
- ½ cup Romano cheese, grated
- 2 tbsp butter
Italian eggplant is smaller and has fewer seeds than globe eggplant, which makes it less bitter and more tender. The slices should be about ¼-inch thick—thick enough to hold their shape but thin enough to cook through quickly. Salting the eggplant before breading draws out excess moisture and bitterness.
For the prosciutto, I use thinly sliced imported prosciutto di Parma if possible. The authentic Italian version has better flavor and texture than domestic versions. Each portion of chicken gets one slice, so you’ll need about 6 slices total.
Marsala wine is a fortified wine from Sicily with a sweet, nutty flavor that’s essential to this dish. Use dry Marsala rather than sweet for cooking. Don’t substitute with sherry or other wines—the flavor won’t be right. San Marzano tomatoes are worth seeking out because they’re less acidic and sweeter than regular canned tomatoes.
How to Make Chicken Sorrentino
Start with the eggplant preparation. Slice the eggplant into ¼-inch rounds. Lay them on paper towels and sprinkle both sides generously with salt. Let them sit for 15 minutes. This draws out moisture and bitterness. After 15 minutes, use paper towels to wipe off the salt and any liquid that has accumulated. The eggplant should feel drier and firmer.
Butterfly the chicken breasts. Place one breast flat on a cutting board with your non-knife hand on top. Using a sharp knife, cut horizontally through the middle of the breast, stopping about ½ inch from the other edge. Open it like a book. If the resulting piece is too thick (more than ½ inch), you can gently pound it with a meat mallet between plastic wrap. Repeat with remaining breasts to create six portions total.
Set up your breading station with three shallow dishes. Put the flour mixed with salt and white pepper in one dish. Beat the eggs with 1 tablespoon of water in the second dish. You won’t need a third dish since you’re doing a simple flour-egg-flour coating.
Bread the eggplant first. Dip each slice in the egg mixture, let excess drip off, then coat in seasoned flour. Set the breaded slices on a plate. Repeat with all chicken portions using the same method—egg, then flour.
Heat the vegetable oil and ½ cup of olive oil in a large skillet over medium-high heat. The oil should be about ¼ inch deep. Test it by dropping a small piece of flour in—it should sizzle immediately. Fry the eggplant slices in batches for 2 to 3 minutes per side until golden brown. Don’t overcrowd the pan. Transfer fried eggplant to a paper towel-lined plate. Add more oil if needed, then fry the chicken pieces for 3 to 4 minutes per side until golden and crispy. The chicken doesn’t need to be fully cooked since it will finish in the oven. Transfer to a plate.
Pour out most of the frying oil, leaving about 2 tablespoons in the pan. Reduce heat to medium. Add the diced onions and cook for 5 minutes, stirring occasionally, until they soften and turn translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine bubble and reduce for about 2 minutes. Add the tomato paste and stir it into the onions and wine for 1 minute. Add the crushed San Marzano tomatoes, chicken stock, kosher salt, black pepper, and red pepper flakes. Stir everything together and bring to a simmer. Let the sauce cook for 15 to 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Remove from heat and stir in 2 tablespoons of butter, which adds richness and gives the sauce a glossy finish.
Preheat your oven to 350°F. In a 9×13-inch baking dish or similar large baking pan, arrange the fried chicken pieces in a single layer. Top each piece of chicken with one slice of prosciutto, then a slice of fried eggplant. Spoon the Marsala tomato sauce generously over everything. Top with slices of Fontina cheese, then Provolone, and finally sprinkle the grated Romano cheese over the top.
Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden in spots. The sauce should be bubbling around the edges. Remove from the oven and let rest for 5 minutes before serving. This allows the cheese to set slightly and makes serving easier.
What to Serve with Chicken Sorrentino
Since this dish is rich and substantial, sides should be light and fresh to balance the meal.
Pasta with Garlic and Oil: Simple spaghetti or linguine tossed with olive oil, garlic, and red pepper flakes provides a neutral base that soaks up the extra Marsala sauce from the chicken. Keep it simple so it doesn’t compete.
Arugula Salad: Peppery arugula with lemon vinaigrette, shaved Parmesan, and cherry tomatoes adds freshness and a bitter edge that cuts through the rich cheese and sauce. The acidity is essential.
Roasted Asparagus: Asparagus roasted with olive oil, lemon zest, and a sprinkle of Parmesan echoes the Italian flavors while providing a green vegetable element and different texture.
Garlic Bread: Crusty Italian bread brushed with garlic butter is perfect for soaking up the Marsala tomato sauce. It’s indulgent but traditional for this type of meal.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil with balsamic glaze provides cool, fresh contrast to the hot, cheesy chicken. It’s light but stays on theme.
Sautéed Broccolini: Broccolini quickly sautéed with garlic and a squeeze of lemon brings a bitter, fresh element that balances the sweetness of the Marsala sauce.
Pro Tips & Variations
Butterfly the chicken evenly so all pieces are roughly the same thickness. Uneven thickness leads to uneven cooking, with thin parts drying out while thick parts finish. Take your time with this step.
Don’t skip salting the eggplant. This traditional technique removes bitterness and excess moisture that would make the final dish watery. The 15-minute wait is worth it for better texture and flavor.
Use a thermometer to check your frying oil temperature. If it’s too hot, the coating burns before the food cooks. If it’s too cool, the food absorbs excess oil and becomes greasy. Around 350°F is ideal for golden, crispy results.
Let the sauce simmer long enough to thicken and concentrate. A watery sauce will make your dish soggy and won’t cling to the chicken and eggplant. The sauce should coat the back of a spoon when it’s ready.
Chicken Parmigiana Style: Skip the eggplant and prosciutto. Use only mozzarella cheese and add fresh basil to the sauce for a simpler, more traditional version.
Veal Sorrentino: Replace chicken with veal cutlets for a more luxurious, traditional version. Veal cooks quickly, so reduce the frying time slightly.
Lighter Version: Skip the breading and frying. Sauté the chicken and eggplant in olive oil until cooked through, then proceed with layering and baking. You’ll lose the crispy texture but cut significant calories.
Different Cheeses: Try mixing in fresh mozzarella or using all Fontina for a creamier result. Pecorino Romano instead of regular Romano adds sharper, more complex flavor.
Storage & Reheating Tips
Store leftover Chicken Sorrentino in an airtight container in the refrigerator for up to 3 days. The breading will soften as it sits in the sauce, but the flavors continue to develop and improve.
To reheat, place portions in an oven-safe dish, cover with foil, and warm at 350°F for 15 to 20 minutes until heated through. The foil prevents the cheese from over-browning. You can also microwave individual portions, though the texture won’t be quite as good.
This dish doesn’t freeze particularly well because the breading becomes soggy when thawed and the eggplant texture changes. If you must freeze it, do so for no longer than 1 month and expect the texture to be softer when reheated.
Leftover sauce can be frozen separately for up to 3 months and used for pasta or other Italian dishes. The Marsala flavor holds up well in the freezer.
Common Questions
Can I prepare components ahead? Yes. Bread and fry the chicken and eggplant up to 4 hours ahead. Keep them at room temperature. Make the sauce up to 2 days ahead and refrigerate. Assemble and bake when ready to serve.
What if I can’t find Marsala wine? Dry sherry is the closest substitute, though the flavor will be different. You can also use dry white wine with a splash of brandy, but true Marsala gives the most authentic taste.
How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F. The juices should run clear, not pink.
Can I use regular eggplant instead of Italian? Yes, but choose smaller ones with fewer seeds. Larger globe eggplants can be more bitter and watery. You may need to salt them longer—up to 30 minutes.
Why did my breading fall off? The egg wash needs to be wet enough to create a bond between the flour and the food. Also, make sure your oil is hot enough before adding the food. Cold oil causes breading to absorb grease and slide off.
This Chicken Sorrentino brings together multiple Italian cooking techniques and ingredients into one impressive dish that’s worth the effort for special occasions. The combination of crispy chicken, savory prosciutto, tender eggplant, and melted cheese under a rich Marsala tomato sauce creates layers of flavor that make every bite interesting. Give this one a try when you want to create something truly memorable.
Chicken Sorrentino
Ingredients
Equipment
Method
- Slice eggplant into ¼-inch rounds. Lay on paper towels and sprinkle both sides generously with salt. Let sit 15 minutes to draw out moisture. Wipe off salt and liquid with paper towels.
- Butterfly chicken breasts by cutting horizontally through middle, stopping ½ inch from edge. Open like a book. If thicker than ½ inch, gently pound between plastic wrap. Repeat to create 6 portions total.
- Set up breading station. Mix flour with table salt and white pepper in shallow dish. Beat eggs with 1 tablespoon water in second dish. Dip eggplant slices in egg, let excess drip off, then coat in seasoned flour. Set on plate. Repeat with chicken portions.
- Heat vegetable oil and olive oil in large skillet over medium-high heat to about ¼ inch deep. Test with small piece of flour—should sizzle immediately. Fry eggplant in batches 2-3 minutes per side until golden. Transfer to paper towel-lined plate. Add more oil if needed. Fry chicken 3-4 minutes per side until golden and crispy. Transfer to plate.
- Pour out most frying oil, leaving 2 tablespoons. Reduce heat to medium. Add diced onions and cook 5 minutes, stirring occasionally, until soft and translucent. Add garlic and cook 1 minute until fragrant.
- Pour in Marsala wine and scrape up browned bits from bottom of pan. Let bubble and reduce 2 minutes. Add tomato paste and stir into onions and wine for 1 minute. Add crushed tomatoes, chicken stock, kosher salt, black pepper, and red pepper flakes. Bring to simmer and cook 15-20 minutes, stirring occasionally, until thickened. Remove from heat and stir in butter.
- Preheat oven to 350°F. In 9×13-inch baking dish, arrange fried chicken in single layer. Top each piece with one slice prosciutto, then one slice fried eggplant. Spoon Marsala tomato sauce generously over everything.
- Top with slices of Fontina cheese, then Provolone, and sprinkle grated Romano over top.
- Bake uncovered 25-30 minutes until chicken reaches internal temperature of 165°F and cheese is bubbly and golden. Remove from oven and let rest 5 minutes before serving.
