2 (6 oz.) chicken cutlets
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 teaspoon black pepper
2 tablespoons grated Romano cheese
½ cup Mozzarella cheese, diced
2 slices prosciutto ham
1 cup all purpose flour
2 cups cooking oil

For sauce:
½ tablespoon butter
1 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
1 cup fresh mushrooms, chopped
½ cup cooking wine, Chablis
¼ cup sherry wine
1 teaspoon lemon juice


1. Lay out each chicken breast.
2. In equal portions, layer garlic, parsley, black pepper, Romano cheese, Mozzarella cheese and prosciutto.
3. Roll up each chicken breast, being careful to keep ingredients inside.
4. Close or seal the two ends of the chicken breasts with tooth picks every ¼ to ½ inch.
5. Lightly flour chicken breasts by rolling them into flour.
6. Place the floured chicken breasts into heated oil in the sauté pan until golden brown.
7. Put the ingredients for the sauce (butter, garlic, parsley and mushrooms) into another saucepan over medium heat.
8. Add chicken breasts cooked to a golden brown into the pan with the sauce.
9. Add cooking wine, then sherry wine and lemon juice to saucepan and let simmer for seven to ten minutes, reducing liquid to about half. 10. Remove chicken breasts to a cutting board and remove toothpicks using one pair of tongs to hold the breast and another to remove the toothpicks.
11. Serve by covering the chicken breasts with sauce from sacepan and garnish with fresh chopped parsley and a lemon wedge.

Recipe courtesy of Peter Cusenza, Ristorante La Trattorria, Gloucester, MA

This recipe is Peter Cuzensa’s version of the dish made with chicken instead of beef. It takes a few stages to prepare properly. He stuffs the rolled up chicken breast with prosciutto, Romano and Mozarella cheese, garlic and parsley. After frying in oil it is smothered with mushrooms in a white wine sauce with a hint of lemon.

Chicken Braciole
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