Chicken Valdestano
Chicken Valdestano
Ingredients
For the Chicken
- 2 chicken breasts, halved lengthwise and pounded thin
- 1 cup all-purpose flour
- 2 eggs, whisked
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce and Topping
- 1/2 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup prosciutto, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the chicken cutlets by slicing each chicken breast in half lengthwise to create thinner pieces. Place each chicken breast half between two pieces of parchment paper and pound until very thin. Repeat for all cutlets.
⏱️ 10 min•🌡️ 375
- 2
Set up a dredging station with three separate bowls. In the first bowl, place the 1 cup of all-purpose flour. In the second bowl, place the 2 whisked eggs. In the third bowl, combine the 1/2 cup of breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well. Dredge each chicken cutlet first in the flour, then dip it into the whisked egg, and finally coat it thoroughly with the seasoned breadcrumbs.
⏱️ 15 min
- 3
Heat a large oven-safe pan (such as a cast iron skillet) over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the oil is hot, carefully place the breaded chicken cutlets in the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 3-4 minutes per side, or until each side is golden brown and cooked through. Remove the cooked chicken cutlets from the pan and set them aside on a plate.
⏱️ 8 min
- 4
Using the same pan, add the 1/2 cup of sliced mushrooms. Cook for 3-5 minutes, or until they are softened. Pour in 1/2 cup of Marsala wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Add 1 cup of chicken broth and 1/2 cup of heavy cream to the pan. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the 1/2 cup of chopped prosciutto.
⏱️ 7 min
- 5
Return the cooked chicken cutlets to the pan, nestling them into the simmering sauce. Top each cutlet generously with 1 cup of shredded mozzarella cheese. Sprinkle the 1/4 cup of grated Parmesan cheese over the mozzarella.
⏱️ 5 min
- 6
Transfer the pan to the preheated oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden. Carefully remove the pan from the oven and serve the Chicken Valdestano hot.
⏱️ 15 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Chicken Valdestano
For the Chicken
- 2 chicken breasts, halved lengthwise and pounded thin
- 1 cup all-purpose flour
- 2 eggs, whisked
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce and Topping
- 1/2 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup prosciutto, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the chicken cutlets by slicing each chicken breast in half lengthwise to create thinner pieces. Place each chicken breast half between two pieces of parchment paper and pound until very thin. Repeat for all cutlets.
⏱️ 10 min•🌡️ 375 - 2
Set up a dredging station with three separate bowls. In the first bowl, place the 1 cup of all-purpose flour. In the second bowl, place the 2 whisked eggs. In the third bowl, combine the 1/2 cup of breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well. Dredge each chicken cutlet first in the flour, then dip it into the whisked egg, and finally coat it thoroughly with the seasoned breadcrumbs.
⏱️ 15 min - 3
Heat a large oven-safe pan (such as a cast iron skillet) over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the oil is hot, carefully place the breaded chicken cutlets in the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 3-4 minutes per side, or until each side is golden brown and cooked through. Remove the cooked chicken cutlets from the pan and set them aside on a plate.
⏱️ 8 min - 4
Using the same pan, add the 1/2 cup of sliced mushrooms. Cook for 3-5 minutes, or until they are softened. Pour in 1/2 cup of Marsala wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Add 1 cup of chicken broth and 1/2 cup of heavy cream to the pan. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the 1/2 cup of chopped prosciutto.
⏱️ 7 min - 5
Return the cooked chicken cutlets to the pan, nestling them into the simmering sauce. Top each cutlet generously with 1 cup of shredded mozzarella cheese. Sprinkle the 1/4 cup of grated Parmesan cheese over the mozzarella.
⏱️ 5 min - 6
Transfer the pan to the preheated oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden. Carefully remove the pan from the oven and serve the Chicken Valdestano hot.
⏱️ 15 min•🌡️ 375