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Giada De Laurentiis Chicken Sorrentino

Giada De Laurentiis Chicken Sorrentino - recipe card
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A classic Italian-American comfort dish featuring tender chicken cutlets layered with savory prosciutto, fresh mozzarella, and a bright tomato basil sauce. The chicken is lightly breaded and pan-seared to golden perfection before being baked until the cheese melts into a glorious, bubbly finish.

Ingredients

Scale
  • 4 (6-ounce) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 cup plain breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup olive oil
  • 8 thin slices prosciutto (about 4 ounces)
  • 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 1 1/2 cups marinara sauce (preferably homemade or high-quality store-bought)
  • 1/4 cup chopped fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. This ensures even heating and easy cleanup.
  2. Season both sides of each pounded chicken breast with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge each cutlet first in the flour, shaking off excess, then dip into the egg-milk mixture (whisked together in a shallow bowl), letting any excess drip off, and finally coat in the breadcrumb-Parmigiano mixture (combined in another shallow bowl). Press crumbs gently to adhere.
  3. Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat until the oil shimmers. Working in two batches to avoid overcrowding, cook the breaded chicken cutlets for 2-3 minutes per side, until deep golden brown and crisp. Transfer to the prepared baking sheet.
  4. Top each cooked chicken cutlet with 2 slices of prosciutto, slightly overlapping to cover the surface. Then lay 2 slices of fresh mozzarella over the prosciutto. The cheese should fully cover the prosciutto.
  5. Spoon 2 tablespoons of marinara sauce over the mozzarella on each cutlet, spreading it gently to cover. Reserve the remaining sauce for serving.
  6. Bake the assembled cutlets for 8-10 minutes, until the cheese is fully melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part.
  7. While the chicken bakes, warm the remaining marinara sauce in a small saucepan over low heat. Stir occasionally and keep warm.
  8. Remove the baking sheet from the oven and let the chicken rest for 2-3 minutes. This allows the cheese to set slightly so it doesn’t slide off when served.
  9. To serve, spoon a generous portion of warm marinara sauce onto each plate, place a chicken cutlet on top, and garnish with fresh chopped basil. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the unbaked cutlets (steps 1-5) on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 375°F (190°C) for 18-22 minutes. Reheating: Reheat in a 350°F (175°C) oven for 8-10 minutes, or in a microwave at 50% power for 2-3 minutes (note that the breading will lose crispness in the microwave). For best results, reheat in the oven.

Nutrition

Keywords: chicken sorrentino, Giada De Laurentiis, chicken cutlets, prosciutto, mozzarella, tomato basil sauce, baked chicken, Italian chicken recipe, easy dinner, weeknight dinner, cheesy chicken, breaded chicken, tomato sauce chicken

Find it online: https://giadacooks.com/giada-de-laurentiis-chicken-sorrentino/