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–+ servings
Chicken Valdostana

Mouthwatering Chicken Valdostana: Easy Italian Comfort Food

Chicken Valdostana is an easy and comforting Italian dish featuring tender chicken breasts, creamy Fontina cheese, and a rich tomato sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Turkey breast is a great alternative.
  • 1 cup All-Purpose Flour Gluten-free flour can also be used.
  • 2 large Eggs Acts as a binder for breadcrumbs.
  • 1 cup Italian Seasoned Breadcrumbs Feel free to use plain breadcrumbs with Italian herbs.
  • 1/2 cup Parmesan Cheese Pecorino Romano can substitute well.
For the Seasoning
  • 1 teaspoon Garlic Powder Fresh garlic offers an even stronger taste.
  • 1 teaspoon Dried Oregano Fresh oregano can replace it in larger quantity.
  • to taste Salt and Freshly Ground Black Pepper Essential seasonings for flavor enhancement.
For the Sauce
  • 2 tablespoons Olive Oil Butter is an excellent flavorful substitute.
  • 1 medium Onion No direct substitute recommended.
  • 2 cloves Garlic Freshly minced adds vibrant boost.
  • 1 can Crushed Tomatoes Using fresh tomatoes is delightful if in season.
  • 1 cup Tomato Sauce
  • 1/2 cup Dry Red Wine Stock can replace for non-alcoholic option.
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • to taste Red Pepper Flakes Optional, adds a kick of heat!
For the Topping
  • 4 slices Prosciutto Pancetta can be a tasty substitute.
  • 1 cup Fontina Cheese Gruyere or provolone works too.
  • 1/4 cup Chopped Fresh Parsley For garnish.

Equipment

  • Large skillet
  • Meat Mallet
  • baking sheet
  • Shallow dishes

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by flattening it to 1/4 inch thick using a meat mallet.
  2. Set up three shallow dishes with flour, beaten eggs, and seasoned breadcrumbs.
  3. Bread the chicken cutlets by coating in flour, then eggs, and finally breadcrumbs.
  4. Let the breaded chicken rest on a baking sheet for about 10-15 minutes.
  5. Fry the chicken in a skillet with olive oil over medium heat for 4-5 minutes per side.
  6. Drain the cooked chicken on paper towels.
  7. Sauté onion and garlic in the same skillet until the onion is translucent.
  8. Create the sauce by adding tomatoes, sauce, wine, and seasonings to the skillet.
  9. Preheat the oven to 375°F (190°C).
  10. Assemble chicken on a baking sheet, topping with prosciutto and cheese, then bake.
  11. Serve the chicken on plates with sauce and garnish with parsley.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 36gProtein: 34gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Ensure even thickness of chicken and rest the breaded cutlets to maintain texture.

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