Parmigiano Reggiano Baked Chicken Cutlets - cooking recipe

Ingredients

6 chicken breasts
1 tsp. black pepper
4 oz. Prosciutto, chopped fine
1/2 c. Parmigiano/Reggiano cheese, grated
2 tsp. salt
4 Tbsp. olive oil
1 Tbsp. parsley, chopped
1 1/2 Tbsp. Marsala wine

Preparation

Preheat oven to 350\u00b0. 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.