Chicken Parmesan – Chef Isaac Style
- Serving Size: 4
- Preparation Time: 15 minutes
- Total Cooking time: 20 minutes
I wanted to make a version of Chicken Parmesan that was slightly different, yet still using ingredients that are traditional to the Parma region of Italy. The addition of prosciutto to the recipe makes for a welcome and interesting surprise in the dish. Almost a cross between chicken cordon bleu and chicken Parmesan, this dish is sure to bring raves from your family or dinner guests.
| Amount | Measure | Ingredients |
|---|---|---|
| 4 | breaded chicken cutlets (use either made ahead chicken cutlet recipe or ready) | |
| 3 | cup | tomato-butter sauce |
| 2 | oz | provolone cheese thin sliced |
| 1/2 | cup | Parmesan Cheese |
To prepare:
Preheat oven to 375 degrees. While the oven is heating, pour a thin layer of sauce on the bottom of a 9×13 baking dish, place the cutlets in the pan and top each one with 1-2 slices of prosciutto. Next add 2 slices of provolone cheese to each cutlet to cover. Spread a light layer of tomato-butter sauce over the cutlets then top each one with an additional slice of provolone cheese. Sprinkle the grated Parmesan cheese over the top and place into the oven. Bake 15 minutes or until heated thru and bubbling, switch to broiler setting for the last 2 minutes cooking time to brown the topping. Serve immediately with pasta, garlic bread and a green salad.
