Italian-American · main

Chicken Sorrentino

Chicken Sorrentino reads umami 7.3, richness 6.4 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.3 · Richness 6.4 · Salinity 5.7 · Herbaceous 3.3 · Earthy 3.2 · Allium 3.1 · Sweetness 2.9 · Nutty 2.1 · Funk & Ferment 2.0 · Fruity 2.0 · Bitterness 1.8 · Sourness 1.5 · Floral 1.5 · Warm Spice 1.3 · Citrus 1.0 · Heat 0.7

What's in it (16)

Time & effort: about 57 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 144.5 kcal, 13.3 g protein, 5.9 g fat, 10.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Season the eggplant rounds on both sides with 1/2 teaspoon of the salt and spread them in a single layer on a wire rack set over a baking sheet; let stand 15 minutes to draw out excess moisture, then pat completely dry with paper towels.
  2. Meanwhile, season the chicken cutlets on both sides with the remaining salt and all of the black pepper.
  3. Set up a dredging station: the flour in one shallow dish, the beaten eggs in a second, and the panko tossed with the Parmesan in a third. Dredge each cutlet in flour, shaking off the excess, then in egg, then in the panko-Parmesan mixture, pressing gently so the crumbs adhere.
  4. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Working in two batches, pan-fry the eggplant rounds until deeply golden and tender when pierced with a fork, 2-3 minutes per side, adding more oil between batches if the pan looks dry. Transfer to a paper-towel-lined plate.
  5. Wipe out the skillet, add the remaining 5 tablespoons olive oil, and heat over medium-high heat. Pan-fry the chicken cutlets, in batches, until golden brown on the first side, 3-4 minutes, then flip and cook until the second side is golden and an instant-read thermometer inserted into the thickest cutlet reads 165°F, another 3-4 minutes. Transfer to a plate.
  6. Preheat the oven to 425°F. Arrange the chicken cutlets in a single layer in a 9x13-inch baking dish. Top each cutlet with a slice of prosciutto, two rounds of the fried eggplant, and a slice of mozzarella.
  7. Return the skillet to medium heat (no need to wipe it clean) and add the garlic; cook, stirring, until fragrant, about 1 minute. Pour in the marsala to deglaze, scraping up any browned bits, then raise the heat to medium-high and simmer until reduced by half, about 3 minutes.
  8. Stir in the crushed tomatoes and simmer until slightly thickened, about 8 minutes; remove from the heat and swirl in the butter until the sauce is glossy.
  9. Spoon the marsala-tomato sauce over and around the assembled cutlets. Bake until the mozzarella is melted and lightly browned and the sauce is bubbling, 10-12 minutes.
  10. Scatter the basil over the top and serve hot, spooning extra sauce over each portion.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.