Description
Chicken Valdostana makes dinner feel like a special trip to Northern Italy without leaving your kitchen. Rich ham and melty fontina cheese turn ordinary chicken into a restaurant-worthy meal that comes together quickly and deliciously.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 ounces Fontina cheese
Breading and Seasoning:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper
Sauce:
- ¼ cup olive oil
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- ½ cup dry red wine
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Protect each chicken breast with plastic wrap and hammer to ¼-inch thickness using a meat mallet, ensuring uniform thinness for even cooking.
- Create three seasoning stations: first with 1 cup flour, second with 2 beaten eggs, third with breadcrumb mixture combining 1 cup seasoned breadcrumbs, ½ cup Parmesan, 1 teaspoon garlic powder, ½ teaspoon oregano, salt, and pepper.
- Coat each chicken piece by first dredging in flour, shaking off excess, then dipping fully in eggs, and finally pressing into breadcrumb mixture to create a complete crispy layer.
- Allow breaded chicken to rest for 10-15 minutes, helping breadcrumbs adhere and create a crunchier exterior.
- Heat ¼ cup olive oil in a large skillet at medium temperature for 2-3 minutes before cooking.
- Cook chicken cutlets for 4-5 minutes per side at medium heat, achieving a golden-brown exterior and internal temperature of 165°F.
- Transfer chicken to a paper towel-lined rack to absorb excess cooking oil and maintain crispness.
- Sauté 1 finely chopped onion in 1 tablespoon olive oil for 5 minutes, then add 2 minced garlic cloves and cook for another minute.
- Combine 28-ounce crushed tomatoes, 15-ounce tomato sauce, optional ½ cup red wine, 1 teaspoon basil, ½ teaspoon oregano, optional red pepper flakes, salt, and pepper in the saucepan.
- Simmer sauce on low heat for 15-20 minutes, stirring periodically and adjusting seasoning to taste.
- Preheat oven to 375°F, preparing a parchment-lined baking sheet.
- Layer 2 prosciutto slices and 2 Fontina cheese slices atop each chicken cutlet.
- Bake chicken for 5-7 minutes at 375°F until cheese melts completely and becomes bubbly.
- Spread a generous sauce portion onto serving plates.
- Position cheese-topped chicken cutlets directly on sauced plates.
- Sprinkle ¼ cup chopped fresh parsley as a final garnish and serve immediately.
Notes
- Pound chicken to an even thickness to ensure uniform cooking and tender results.
- Rest breaded cutlets before frying helps the coating adhere better and creates a crispier exterior.
- Use a meat thermometer to check chicken’s internal temperature for perfectly cooked, safe-to-eat meat.
- For a gluten-free version, replace all-purpose flour and breadcrumbs with almond flour and gluten-free breadcrumbs.
- Prep Time: 25-30 minutes
- Cook Time: 30-37 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 160 mg