Chicken Valdostana Recipe


  • 1 Piece Grilled Chicken Breast
  • 1 Cup College Inn® Beef Stock
  • 2 Slices Of Prosciutto
  • 2 Slices Of Mozzarella Cheese
  • 6 tbsp of  Semolina Flour
  • 1 Egg
  • 2 tbsp Pecorino Cheese
  • Parsley, Chopped Fresh
  • Salt (To Taste)
  • White Pepper (To Taste)
  • 4 tbsp Olive Oil
  • 1 Cup Mushrooms
  • 1/2 Cup Onions
  • 2 tbsp Butter
  • 1/2 Cup Marsala Wine

Method of Preparation:

  1. Butterfly cut the chicken breast by slicing it horizontally 3/4 of the way
  2. Place two pieces of sliced prosciutto and two pieces of sliced mozzarella inside of the cutlet
  3. Dredge the cutlet in flour
  4. In a mixing bowl, whisk egg, pecorino cheese, parsley, salt and white pepper
  5. Place saute pan over medium heat and add the olive oil
  6. Dredge the chicken in the egg mixture and then place into the saute pan and fry until golden brown, then remove from pan and set aside
  7. Add the mushrooms and the onions to the pan and sauté until tender
  8. Deglaze the pan with Marsala wine, then add in the College Inn® Beef Stock
  9. Season with salt and pepper to taste, finish by whisking in the butter
  10. Place the chicken on a plate and top with the sauce, garnish with parsley – enjoy!



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