Chicken Parmigiana with Prosciutto and Balsamic Glaze
70% authentic · Italian-Fusion
A sophisticated twist on chicken parmigiana, featuring a layer of crispy prosciutto and a drizzle of balsamic glaze for an added depth of flavor and elegance.
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Ingredients
- Chicken breast, boneless, skinless4 (6 oz each)
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs, Panko1.5 cups
- Parmesan cheese, grated1/2 cup
- Marinara sauce2 cups
- Mozzarella cheese, shredded8 oz
- Prosciutto slices4-8 slices
- Balsamic glaze2 tbsp
- Olive oil1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Pound chicken breasts 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.
- 4
Dredge each chicken cutlet in flour, then dip in egg, and finally coat with breadcrumb mixture.
- 5
Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 2-3 minutes per side until golden brown.
- 6
Place fried chicken cutlets in a baking dish.
- 7
Top each cutlet with a slice or two of prosciutto.
- 8
Spoon marinara sauce over the prosciutto and chicken.
- 9
Top with mozzarella cheese and remaining Parmesan cheese.
- 10
Bake for 15-20 minutes, or until cheese is melted and bubbly and chicken is cooked through.
- 11
Remove from oven, drizzle with balsamic glaze.
- 12
Let rest for a few minutes before serving.
