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chicken portofino
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5 from 1 vote

Crispy Chicken Portofino

Crispy and full of flavor, Chicken Portofino is a cutlet recipe you didn't know you needed. The blush sauce with pancetta paired with the prosciutto breadcrumbs makes the perfect weeknight dinner.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4

Ingredients

Prosciutto Bread Crumbs

  • 1 ciabatta loaf
  • a few sprigs of fresh oregano
  • 1 tbsp EVOO
  • 4 oz prosciutto

Portofino Sauce

  • 2 28oz cans of crushed tomatoes
  • 1 tbsp tomato paste
  • 3 oz pancetta
  • 2 shallots
  • oregano to taste
  • parsley to taste
  • 2 basil leaves
  • 1 cup heavy cream

Chicken Cutlet

  • 3 chicken breasts butterflied (halved)
  • 1 egg
  • 1/2 cup flour
  • oil for frying
  • 6 oz fresh mozzarella for topping

Instructions

Bread Crumbs

  • Preheat oven to 425.
  • Tear up the ciabatta and prosciutto. Place on baking sheet.
  • Add oregano and olive oil to the sheet and toss.
  • Bake for 10-15 minutes or until well toasted. Place the ingredients in a food processor and pulse until they form a bread crumb consistency.

Portofino Sauce

  • In a large pot, add diced shallots and pancetta. Cook until shallots are lightly browned.
  • Add the oregano and parsley and stir for 30 seconds.
  • Next, add the tomatoes and tomato paste. Stir the sauce well so the shallots and pancetta are mixed in.
  • Add the basil leaves and bring to a simmer. Cooking for 20 minutes.
  • Remove the basil and add the heavy cream. Here, you can leave the sauce chunky or put in a blender to make it more smooth.

Chicken

  • Turn the oven temp down to 400.
  • Cut fat off of chicken and butterfly.
  • Once the chicken is cut, set up the breading station. I typically set out parchment paper, wax paper, or foil. I put the flour on the left, a bowl with the egg in the top-middle, and the breadcrumbs on the right. When preparing the eggs, put a sprinkle of water in them so they aren't too thick. As for the breadcrumbs, add a tablespoon of parmesan cheese. In terms of the flour, add 1 tbsp of pepper.
  • Heat up the oil (the amount is your choice, but I like to add a lot as if I'm deep frying to cook faster) in a cast iron skillet to 325 degrees F. Fry two pieces of chicken at a time. The chicken should take 5-10 minutes. Check with a thermometer or cut to the middle with a knife.
  • As the chicken is frying, set up a wire rack on top of a baking sheet, or put paper towels on a plate, to place the chicken and let the oil drain when done frying.
  • Once the chicken is finished frying, put it in a baking dish. Pour the sauce on the chicken, then add fresh mozzarella. Bake for 8 minutes or until the cheese is melted.