Step 1

Preheat oven to 350 degrees F

Step 2

Dredge the eggplant cutlets in flour, then in egg wash, and finally in the breadcrumbs. Make sure to fully coat the eggplant in each of the steps of the breading station.

Step 3

In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. Fry each side of the breaded eggplant until its golden brown. Set on a wire rack or paper towels to drain.

Step 4

Empty the oil from the saute pan and wipe it out with paper towels.

Step 5

Add two tablespoons of olive oil to the pan and allow to get hot over medium-high heat.

Step 6

Dredge the chicken breasts in flour seasoned with sea salt and black pepper, then place into pan with hot oil, sear one side of the chicken and turn it over to saute the other side. At this time add the sliced mushrooms to the pan.*If the chicken breast are too thick, pound them thin with a meat hammer. if they are too thick they will be hard to eat.

Step 7

Continue cooking over medium heat, allowing the mushrooms to cook until soft, at this point the chicken should almost be fully cooked.

Step 8

Add a splash of wine to stop cooking, add the chicken stock, seasonings and mix well. Reduce the heat and allow to simmer for 5 minutes.

Step 9

Place the fried eggplant cutlets on a baking dish, add a few spoons of marinara sauce on top of the eggplant and sprinkle liberally with grated romano cheese.

Step 10

Place the sauteed chicken breasts on top of the eggplant with some of the mushrooms.

Step 11

Place a slice of proscuitto on top of the chicken breasts.

Step 12

Top the prosciutto with two slices of provolone cheese. Place the completed chicken sorrento in the preheated oven for 10-15 minutes or until the cheese has fully melted and an instant read thermometer reads an internal temperature of at least 165 degrees.

Step 13

Garnish the portions with the pan sauce and mushrooms, fresh chopped Italian parsley, and serve with your favorite pasta or side dish.