Chicken Parmesan with Prosciutto
85% authentic · Italian-American
An elevated Chicken Parmesan featuring a layer of salty prosciutto added before the cheese, offering a richer, more complex flavor profile.
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Ingredients
- Chicken breast, boneless, skinless4 (6-ounce) cutlets
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs, Panko1.5 cups
- Grated Parmesan cheese0.5 cup
- Olive oil0.25 cup
- Marinara sauce2 cups
- Prosciutto slices4 thin slices
- Fresh mozzarella cheese, sliced8 ounces
- Fresh rosemary, for garnishoptional
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Pound chicken cutlets to about 1/2-inch thickness.
- 3
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan cheese, salt, and pepper.
- 4
Dredge each chicken cutlet in flour, then dip in egg, and finally coat with breadcrumb mixture.
- 5
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken cutlets for 2-3 minutes per side.
- 6
Remove chicken from skillet and place in a baking dish. Spoon marinara sauce over each cutlet.
- 7
Place one slice of prosciutto over the sauce on each chicken cutlet.
- 8
Top with mozzarella slices and remaining Parmesan cheese.
- 9
Bake for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- 10
Garnish with fresh rosemary before serving.
