Parmigiano Reggiano Baked Chicken Cutlets
Juicy chicken cutlets topped with prosciutto, Parmesan, and herbs, baked to perfection for a flavorful, satisfying Italian-inspired main that pairs well with pasta or greens.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Pound the chicken breasts lightly with a meat mallet to flatten them.
- Season the chicken with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook 3 of the cutlets until golden brown on each side, then remove from the pan and set aside.
- Repeat with the remaining oil and the remaining cutlets.
- Transfer all cooked cutlets to a casserole dish.
- Evenly distribute the chopped prosciutto, chopped parsley, and grated Parmesan over each cutlet.
- Sprinkle with Marsala wine (optional, if desired).
- Bake in the oven until cheese melts through, about 20-25 minutes.
- Serve immediately.
Tips & Substitutions
To enhance flavor, consider marinating the chicken in olive oil, salt, and pepper for an hour before cooking. If you don't have Parmigiano-Reggiano, a good quality Pecorino Romano can be an excellent substitute. For added depth, sprinkle some garlic powder or Italian herbs on the cutlets before baking. Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Serving Suggestions
These Parmigiano Reggiano Baked Chicken Cutlets are delicious served with a side of roasted vegetables or a fresh green salad. They pair beautifully with Fettuccine With Prosciutto And Vegetables for a complete meal. Drizzle with a bit of balsamic glaze or serve alongside a light pasta dish like Tortellini Basil Soup to balance the richness of the cheese.
Storage & Reheating
Leftover baked chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This method helps maintain their crispy texture. Avoid microwaving as it may make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Parmigiano Reggiano Baked Chicken Cutlets contains roughly 341 calories, with 29g protein, 10g carbohydrates, and 22g fat. It is an excellent source of iron (65% of the Daily Value), protein (58% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 1245mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used in this recipe. They will add a different texture and flavor, as thighs tend to be juicier and more flavorful than breasts. Adjust cooking time slightly as thighs may take a bit longer to cook through.
What can I substitute for prosciutto?
If you're looking for a substitute for prosciutto, you can use pancetta or even bacon for a smoky flavor. Alternatively, for a vegetarian option, try using sautéed mushrooms or sun-dried tomatoes to add a savory element without the meat.
Can this dish be made ahead of time?
Absolutely! You can prepare the chicken cutlets and layer them with prosciutto and cheese, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from cold. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).