1/2 Photos of Chicken Scaloppine With Prosciutto, Mozzarella and Marsala
From David Rosengarten's It's All American Food. This will be salty because of the prosciutto so be sure to use low salt chicken broth. A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!
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- 4 (226.79 g) boneless skinless chicken breasts
- 113.39 g prosciutto, very thinly sliced
- 2 large eggs
- flour (for dredging)
- 147.89 ml unsalted butter (I used about 5 tbl)
- 4 slice thinly sliced deli mozzarella cheese
- 59.16 ml grated parmesan cheese
- 118.29 ml dry marsala
- 118.29 ml low sodium chicken broth
- 1Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick.
- 2Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you.
- 3Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.).
- 4Break eggs into a wide shallow bowl and beat well.
- 5Place enough flour to dust the chicken in another wide shallow bowl.
- 6Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour.
- 7In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat.
- 8When butter is foaming, place 2 cutlets in each pan.
- 9Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side).
- 10Preheat broiler.
- 11When chicken is done, remove cutlets to broiler pan.
- 12Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella.
- 13Place under broiler until cheese has completely melted and browned slightly.
- 14Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.).
- 15Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan.
- 16Boil quickly until only 3 or 4 tbl of liquid is left in each pan.
- 17Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed.
- 18Divide cutlets between 2 plates and pour marsala sauce over and around them.
- 19Serve immediately.
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Nutritional Facts for Chicken Scaloppine With Prosciutto, Mozzarella and Marsala
Serving Size: 1 (421 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 982.9
- Calories from Fat 720
- Total Fat 80.1 g
- Saturated Fat 47.8 g
- Cholesterol 484.3 mg
- Sodium 687.7 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 0.0 g
- Sugars 1.6 g
- Protein 50.9 g
The following items or measurements are not included: