Filet Sorrentino
Transport your taste buds straight to Italy with Filet Sorrentino, a luxurious Italian-American dish that combines tender veal or chicken cutlets with layers of rich flavors. This hearty entree features golden-seared cutlets topped with sautéed eggplant, savory prosciutto, and gooey melted mozzarella, all bathed in a flavorful marinara sauce and crowned with fresh basil and Parmesan cheese. The addition of a white wine deglaze adds a subtle depth to the dish, while the final oven bake ensures every layer melds beautifully. Perfect for impressing guests or indulging in an elevated weeknight dinner, Filet Sorrentino pairs wonderfully with pasta or a crisp side salad for a truly comforting and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 2 tablespoons Olive oil
- 1 small (sliced thinly) Eggplant
- 2 tablespoons Unsalted butter
- 0.25 cups Dry white wine
- 2 cups Marinara sauce
- 4 slices Prosciutto
- 4 slices Mozzarella cheese
- 4 leaves Fresh basil leaves
- 0.25 cups Grated Parmesan cheese
Instructions
Season the veal or chicken cutlets with salt and black pepper on both sides.
Dredge the cutlets lightly in all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the cutlets for about 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the slices of eggplant. Sauté for 2-3 minutes per side until tender and lightly browned. Remove and set aside.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, deglaze the pan with 1/4 cup of dry white wine. Let it simmer for 2-3 minutes to reduce slightly.
Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Place the seared cutlets on top of the sauce in a single layer.
Layer each cutlet with a slice of sautéed eggplant, followed by a slice of prosciutto, and then a slice of mozzarella cheese.
Pour the remaining marinara sauce over the layered cutlets, ensuring everything is covered evenly.
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes.
Uncover the dish and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish each piece with a fresh basil leaf and a sprinkle of grated Parmesan cheese before serving.
Serve hot with your favorite pasta or a side salad for a complete meal.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
