Chicken Valdostana: A Delicious Italian Classic Made Easy

Chicken Valdostana, or *Pollo alla Valdostana*, is a delectable Italian dish hailing from the Aosta Valley region. Known for its rich, savory flavors and comforting textures, this recipe features tender chicken cutlets layered with prosciutto and Fontina cheese, all baked to golden perfection in a luscious wine-infused sauce. While it may sound impressive, Chicken Valdostana is surprisingly easy to make at home, perfect for a weeknight dinner or a special occasion. This article will guide you through each step of the process, ensuring a flavorful and authentic culinary experience. Prepare to transport your taste buds to the Italian Alps with this classic recipe!

## What is Chicken Valdostana?

Chicken Valdostana is essentially a variation on the classic *Cotoletta alla Valdostana*, which traditionally uses veal cutlets. The dish showcases the region’s culinary staples: Fontina cheese, known for its nutty and creamy flavor, and prosciutto, a dry-cured ham. The chicken cutlets are breaded (sometimes not, depending on the variation) and then layered with prosciutto and Fontina, creating a harmonious blend of flavors and textures. A simple wine sauce elevates the dish, adding a touch of acidity and complexity.

## Why You’ll Love This Recipe

* **Flavorful and Delicious:** The combination of tender chicken, salty prosciutto, creamy Fontina cheese, and a savory wine sauce is simply irresistible.
* **Easy to Make:** Despite its elegant presentation, this recipe is surprisingly simple to prepare, requiring minimal ingredients and straightforward steps.
* **Versatile:** Chicken Valdostana can be served as a main course with a variety of side dishes, making it perfect for both casual and formal occasions.
* **Impressive:** This dish is sure to impress your family and friends with its restaurant-quality flavors and presentation.
* **Customizable:** You can easily adapt the recipe to your liking by using different types of cheese, ham, or sauce variations.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this culinary masterpiece:

* **Chicken Cutlets:** 4 boneless, skinless chicken breasts, pounded to about 1/4-inch thickness. Pounding the chicken ensures even cooking and tender texture. You can buy pre-cut chicken cutlets to save time.
* **Prosciutto:** 4 slices of high-quality prosciutto. Prosciutto adds a salty and savory element to the dish. Look for thinly sliced prosciutto for the best results.
* **Fontina Cheese:** 4 slices of Fontina cheese. Fontina cheese is a key ingredient in Chicken Valdostana, offering a nutty, creamy, and slightly tangy flavor. If you can’t find Fontina, you can substitute with Gruyere or Emmental cheese.
* **All-Purpose Flour:** 1/2 cup. Used for dredging the chicken cutlets, creating a light coating that helps the breadcrumbs adhere.
* **Eggs:** 2 large, beaten. The beaten eggs act as a binder, allowing the breadcrumbs to stick to the flour-dusted chicken.
* **Breadcrumbs:** 1 cup of Italian-style breadcrumbs. Breadcrumbs add a crispy texture to the chicken cutlets. You can use store-bought breadcrumbs or make your own by pulsing stale bread in a food processor.
* **Olive Oil:** 2 tablespoons. Used for sautéing the chicken cutlets.
* **Butter:** 2 tablespoons. Adds richness and flavor to the sauce.
* **Shallot:** 1 small, finely chopped. Shallots add a delicate onion-like flavor to the sauce. If you don’t have shallots, you can use a small onion.
* **Dry White Wine:** 1/2 cup. White wine adds acidity and complexity to the sauce. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
* **Chicken Broth:** 1/2 cup. Chicken broth adds moisture and flavor to the sauce. Use low-sodium chicken broth to control the saltiness of the dish.
* **Fresh Sage:** 2-3 leaves, chopped. Fresh sage adds a fragrant and earthy aroma to the dish. You can substitute with dried sage, but use it sparingly as it has a stronger flavor.
* **Salt and Black Pepper:** To taste. Seasoning is crucial for enhancing the flavors of the dish. Taste and adjust the seasoning as needed.
* **Optional: Fresh Parsley:** For garnish, chopped. Adds a fresh and vibrant touch to the finished dish.

## Equipment You’ll Need

* **Meat Mallet (optional):** For pounding the chicken cutlets.
* **Shallow Dishes or Plates:** For the flour, egg, and breadcrumb dredging station.
* **Large Skillet or Frying Pan:** For sautéing the chicken cutlets.
* **Baking Dish:** For baking the Chicken Valdostana.
* **Tongs:** For handling the chicken cutlets.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions

Follow these detailed instructions to create your own Chicken Valdostana:

**1. Prepare the Chicken Cutlets:**

* If using chicken breasts, place them between two sheets of plastic wrap or in a resealable bag.
* Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the chicken.
* Season the chicken cutlets generously with salt and black pepper on both sides.

**2. Set Up the Dredging Station:**

* Place the flour in one shallow dish or plate.
* In another shallow dish, whisk the eggs with a fork.
* Place the breadcrumbs in a third shallow dish.

**3. Dredge the Chicken:**

* Take one chicken cutlet and dredge it in the flour, ensuring it is fully coated. Shake off any excess flour.
* Dip the flour-coated chicken cutlet into the beaten eggs, making sure it is thoroughly coated.
* Finally, dredge the egg-coated chicken cutlet in the breadcrumbs, pressing gently to help the breadcrumbs adhere. Ensure the chicken is evenly coated with breadcrumbs.
* Repeat this process with the remaining chicken cutlets.

**4. Sauté the Chicken:**

* Heat the olive oil in a large skillet or frying pan over medium-high heat.
* Once the oil is hot, carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
* Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the cooked chicken cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

**5. Prepare the Wine Sauce:**

* In the same skillet, melt the butter over medium heat.
* Add the chopped shallot to the skillet and cook until softened and translucent, about 2-3 minutes.
* Pour in the dry white wine and cook for 1-2 minutes, allowing the alcohol to evaporate. This process is called deglazing the pan and helps to release any flavorful browned bits from the bottom of the skillet.
* Add the chicken broth and chopped fresh sage to the skillet. Bring the sauce to a simmer and cook for about 5-7 minutes, or until the sauce has slightly thickened.
* Season the sauce with salt and black pepper to taste.

**6. Assemble the Chicken Valdostana:**

* Preheat your oven to 375°F (190°C).
* Lightly grease a baking dish with cooking spray or olive oil.
* Place the sautéed chicken cutlets in the prepared baking dish.
* Top each chicken cutlet with a slice of prosciutto and a slice of Fontina cheese.
* Pour the wine sauce evenly over the chicken cutlets.

**7. Bake the Chicken Valdostana:**

* Bake in the preheated oven for 10-15 minutes, or until the Fontina cheese is melted and bubbly and the sauce is heated through.

**8. Garnish and Serve:**

* Remove the Chicken Valdostana from the oven and let it rest for a few minutes before serving.
* Garnish with fresh chopped parsley, if desired.
* Serve immediately and enjoy!

## Tips for Success

* **Pound the Chicken Evenly:** Pounding the chicken cutlets to an even thickness ensures that they cook evenly and remain tender.
* **Don’t Overcrowd the Pan:** When sautéing the chicken, avoid overcrowding the pan. Cooking the chicken in batches allows for even browning and prevents the temperature of the oil from dropping too low.
* **Use High-Quality Ingredients:** The quality of the ingredients greatly impacts the flavor of the dish. Use high-quality prosciutto, Fontina cheese, and dry white wine for the best results.
* **Don’t Overcook the Chicken:** Overcooking the chicken can result in dry and tough meat. Cook the chicken until it is just cooked through and the internal temperature reaches 165°F (74°C).
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other herbs and spices to enhance the flavor.

## Variations and Substitutions

* **Cheese:** If you can’t find Fontina cheese, you can substitute with Gruyere, Emmental, or provolone cheese. Each cheese will impart a slightly different flavor profile.
* **Ham:** You can use other types of ham, such as speck or cooked ham, in place of prosciutto.
* **Wine:** If you don’t want to use wine, you can substitute with chicken broth or vegetable broth. Add a splash of lemon juice for acidity.
* **Herbs:** Experiment with different herbs, such as thyme, rosemary, or oregano, in place of sage.
* **Breadcrumbs:** Use gluten-free breadcrumbs for a gluten-free version of the recipe.
* **Add Mushrooms:** Sauté sliced mushrooms with the shallots for an earthy flavor boost.
* **Cream Sauce:** For a richer sauce, add a splash of heavy cream to the wine sauce.

## Serving Suggestions

Chicken Valdostana is a versatile dish that can be served with a variety of side dishes. Here are a few suggestions:

* **Pasta:** Serve with a side of pasta, such as spaghetti, fettuccine, or linguine, tossed with butter, olive oil, or a light tomato sauce.
* **Roasted Vegetables:** Roasted vegetables, such as asparagus, broccoli, Brussels sprouts, or carrots, make a healthy and flavorful side dish.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing with Chicken Valdostana.
* **Risotto:** A creamy risotto, such as mushroom risotto or Parmesan risotto, complements the richness of the Chicken Valdostana.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the savory flavors of the dish.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious wine sauce.

## Make Ahead Instructions

You can prepare certain components of the Chicken Valdostana ahead of time to save time on the day you plan to serve it. Here are a few tips:

* **Pound the Chicken:** You can pound the chicken cutlets ahead of time and store them in the refrigerator for up to 24 hours.
* **Prepare the Sauce:** The wine sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the sauce before assembling the dish.
* **Assemble the Dish:** You can assemble the Chicken Valdostana (without baking) up to 4 hours ahead of time. Cover the dish with plastic wrap and store it in the refrigerator. Add a few minutes to the baking time to ensure the dish is heated through.

## Storage Instructions

* **Refrigerate:** Leftover Chicken Valdostana can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the Chicken Valdostana in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the breadcrumbs may become soggy.

## Chicken Valdostana Recipe

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
* Salt and black pepper to taste
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 cup Italian-style breadcrumbs
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 small shallot, finely chopped
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 2-3 fresh sage leaves, chopped
* 4 slices prosciutto
* 4 slices Fontina cheese
* Optional: Fresh parsley, chopped, for garnish

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Season chicken cutlets with salt and pepper.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each chicken cutlet in flour, then dip in egg, and finally coat with breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat. Sauté chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside.
6. In the same skillet, melt butter over medium heat. Add shallot and cook until softened, about 2-3 minutes.
7. Pour in white wine and cook for 1-2 minutes to reduce. Add chicken broth and sage; simmer for 5-7 minutes, until slightly thickened.
8. Grease a baking dish. Place chicken cutlets in the dish, top with prosciutto and Fontina cheese. Pour wine sauce over the chicken.
9. Bake for 10-15 minutes, until cheese is melted and bubbly.
10. Garnish with parsley, if desired. Serve immediately.

Enjoy your homemade Chicken Valdostana! It’s a delicious and satisfying meal that’s perfect for any occasion. Buon appetito!