Parmigiano Reggiano Baked Chicken Cutlets
Parmigiano Reggiano Baked Chicken Cutlets is an moderately easy dinner. Made with 6 chicken breasts, 1 tsp. black pepper, 4 oz. prosciutto, chopped fine, 1/2 c. parmigiano/reggiano cheese, grated and 2 tsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Preheat oven to 350Β°. Pound the chicken breasts lightly with a meat mallet to flatten them.
Season with salt and pepper.
Heat 2 tablespoons of the oil in a large skillet on medium-high heat.
Cook 3 of the cutlets until golden brown on each side.
Remove from the pan and reserve.
Repeat with the remaining oil and cutlets.
Transfer cutlets to a casserole dish.
Evenly distribute the Prosciutto, parsley and cheese to cover each cutlet.
Then sprinkle with the Marsala.
Bake in oven until cheese melts through.
Serve immediately.
π· Perfect Pairings
Complete your meal with these
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