Tender pounded chicken cutlets are stuffed with a seasoned ricotta and mozzarella mixture layered with prosciutto, breaded, baked, and finished with a creamy mushroom sauce for restaurant-quality Italian-American comfort food.
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Dip thinly pounded chicken cutlets into a bowl of beaten eggs.
Dredge the egg-washed cutlets in seasoned Italian breadcrumbs, ensuring they are fully coated on both sides.
Lay the breaded cutlets flat and place 2-3 slices of mozzarella cheese in the center of each one.
In a separate bowl, combine ricotta cheese with black pepper, granulated garlic, salt, and chopped fresh parsley. Mix thoroughly.
Spoon a generous portion of the seasoned ricotta mixture on top of the mozzarella on each cutlet.
Layer slices of prosciutto over the ricotta cheese.
Tightly roll up each chicken cutlet to enclose the filling.
Place the rolled chicken cutlets seam-side down in a baking dish.
Combine browning sauce and water, then pour the mixture into the baking dish around the chicken.
Bake the chicken until cooked through and golden brown (e.g., at 375°F for 25-30 minutes).
While the chicken bakes, prepare the sauce. Sauté sliced mushrooms in a skillet, then add butter to melt.
Season the mushrooms with salt, granulated garlic, fresh parsley, and black pepper.
Pour heavy cream into the skillet and bring to a simmer.
Stir in grated Parmesan cheese and continue to simmer until the sauce thickens slightly.
Remove the cooked chicken from the oven and place on a serving platter.
Pour the creamy mushroom sauce over the baked chicken rolls.
Slice and serve immediately.
Store cooled cutlets with mushroom sauce in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 12–15 minutes or in a skillet over medium-low heat with a splash of broth to restore moisture.
Yes. Assemble and bread the cutlets up to 8 hours ahead, refrigerate on a parchment-lined tray, then bake when ready. The mushroom sauce can be made 1 day in advance and reheated gently.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part. The breadcrumb coating should be golden brown, typically 25–30 minutes at 375°F.
Yes. Heat olive oil in a large skillet over medium-high heat and cook breaded cutlets 4–5 minutes per side until golden, then transfer to a baking dish and bake at 375°F for 10–15 minutes to finish cooking through before adding the sauce.
Substitute with pancetta, ham, or omit entirely. If omitted, add 1 tsp of salt to the ricotta filling to compensate for the prosciutto's seasoning.
Place each cutlet between two sheets of plastic wrap or in a resealable bag and pound with a meat mallet, using firm, even strokes until about ¼-inch thick. Avoid tearing the edges.
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