Prep 10 mins
Cook 30 mins
Great for dinners parties or a romantic dinner for two. Very easy to make and full of flavor.
- 1 lb thin-sliced boneless chicken cutlet
- 3 -4 tablespoons salted butter
- 1⁄4 cup olive oil (I prefer extra virgin)
- salt and pepper
- 1 medium eggplant
- 1 cup flavored breadcrumbs
- 1 egg
- 1⁄4 cup vegetable oil
- 3 -4 slices fresh mozzarella cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup water
- 1⁄2 cup white wine or 1⁄2 cup white wine
- Heat medium non-stick frying pan over medium heat.
- Clean and trim fat off chicken cutlets.
- Add 1 or 1/2 tablespoons of butter, and 0.125 cup of olive oil to the pan.
- Next, heat another medium non-stick frying pan over medium heat.
- For the eggplant: While the first frying pan is warming, beat the egg in a medium bowl.
- Wash the eggplant and cut into 1/4 inch pieces.
- Place bread crumbs on a separate plate.
- Now, add the chicken to the first frying pan (with the butter and oil), salt and pepper the chicken to taste and brown on both sides.
- Make sure it's cooked through.
- Once they are finished, transfer to separate plate and keep warm.
- Continue until all chicken cutlets are cooked.
- Add enough vegetable oil to the other frying pan to cover the bottom.
- Dip the eggplant first in the egg then in the breadcrumbs, covering both sides.
- Place eggplant in frying pan and cook.
- Transfer to separate plate and keep warm.
- Continue until you've cooked enough eggplant.
- When all the chicken is finished cooking, add 1/2 cup of water to the hot pan and scrape all remains from the bottom, mix with the water.
- Put on high heat, bring to a boil, and let reduce for a couple of minutes.
- Add 1/2 cup white wine or white cooking wine.
- Let boil and reduce until about half.
- Put on low heat.
- When all the eggplant is cooked, heat a broiler, place one layer of chicken, top with eggplant, and then mozzarella cheese.
- Broil until cheese is melted.
- Transfer to plate, pour sauce (distribute evenly among plates) over chicken.
- Viola, serve!
Who would have thought eggplant & chicken together? Very tasty meal, easy to make. I added a little garlic to the browning of the chicken. The olive oil & white wine sauce gives it a fantastic taste.
This is scrumptious, and really easy to make. I will use chicken broth instead of water to make the sauce next time to give it a little bit of a stronger flavor. The chicken and eggplant become close friends in this dish, truly complementing each other. This is really a winner.
I made the recipe according to the directions but still came away with a totally different impression compared to the other reviewers. I love eggplant and love chicken so this should have been a winner. I will not make this again for several reasons.
First, it does not form a sauce, but, instead a broth. I boiled and reduced the water and wine but still ended up with nothing appetizing.
Second, the chicken was dry as a bone. Despite frying and pouring the broth over it, it was difficult to eat.
Third, the recipe dirties an amazing amount of dishes. Two frying pans, two warming plates and a broiling pan. It seemed excessive.
Fourth, everything is fried in butter or oil. We did eat some of the dish (as there was nothing else for dinner). Everyone ended up with indigestion due to the massive amounts of grease.
Sorry, I will not make this again.