Chicken Toscana Ala Jacquelina Recipe
Francese style chicken cutlet layered with eggplant, prosciutto, mozzarella, fresh mushrooms, marsala
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and pepper.
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and set aside.
- 4
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden on both sides. Remove and drain on paper towels.
- 5
- 6
Assemble the Dish
Layer each chicken cutlet with fried eggplant, prosciutto, mushrooms, and mozzarella cheese in a baking dish.
- 7
Add Marsala
Pour the Marsala wine over the assembled chicken and toppings.
- 8
Bake
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- 9
Serve
Garnish with fresh parsley and serve hot.
