Prosciutto and Ricotta Stuffed Chicken Cutlets

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.