Chicken Sorrento isn’t a complicated dish, just a few components put together in the right order so that each mouthful of this delicious dish was moan-worthy.
– Eggplant – Granulated Sugar – All-Purpose Flour – Seasoned Bread Crumbs – Large Eggs – Water – Vegetable Oil – Boneless Skinless Chicken Breasts – Sliced Mushrooms – Chicken Stock – White Wine
Peel and slice the eggplant. Dredge the eggplant slices in flour seasoned with salt and black pepper. Dip the floured eggplant in the egg wash, completely coating the eggplant.
In a large saute pan over high heat, add enough olive oil to the pan to fry one side of the eggplant at a time.
Dredge the chicken breasts in flour seasoned with sea salt and black pepper. Place the chicken breast into a preheated pan over medium-high heat with olive oil.
After turning the chicken cutlets over, add the sliced mushrooms to the pan. (add more olive oil if necessary) to saute the other side.
Place the fried eggplant cutlets on a baking sheet or large baking dish, add a few spoons of marinara sauce on top of the eggplant and sprinkle liberally with grated Romano or parmesan cheese.
Place the completed Chicken Sorrento in the preheated oven until the cheese has fully melted and an instant-read thermometer reads an internal temperature of at least 165 degrees.