Creamy Fontina Chicken Cutlet Casserole with Prosciutto
A luxurious Italian-inspired casserole featuring tender chicken cutlets layered with earthy mushrooms, salty prosciutto, and a rich Fontina cream sauce. The dish combines the comfort of a hearty baked meal with sophisticated flavors that make it perfect for entertaining or special family dinners. Topped with fresh tomatoes and Parmigiano Reggiano, this casserole offers a beautiful presentation with bubbling, golden cheese that creates an irresistible contrast of textures.
Ingredients
- ½ cup flour
- ½ teaspoon salt
- coarse black pepper, grinding
- ½ teaspoon nutmeg, grated
- 2 pounds chicken cutlets, pounded 1/4 inch thickpork cutlets1:1
different protein
- ¾ cup sunflower oil
- 2 tablespoons butter
- ½ pound mushrooms, stemmed and cut in half
- ½ pint heavy cream
- ½ pound Fontina cheeseGruyere or Swiss1:1vegetariandairy-free
milder flavor
- ¼ pound prosciutto di Parma, cut into 2-inch strips
- 2 tomatoes, sliced into rounds
- ½ cup Parmigiano Reggiano cheese, grated
Instructions
- 1
Preheat the oven to 350°F
- 2
Put the flour, salt, pepper and nutmeg in a plastic bag and shake to combine
- 3
Add chicken cutlets a few at a time to the flour mixture and dredge, shaking off excess
- 4
Heat oil in a large saute pan over medium high heat
- 5
Brown the cutlets on each side a few at a time until golden
- 6
Transfer cutlets to a large shallow casserole dish
- 7
In the same pan, melt butter and cook mushrooms until they release liquid and begin to brown
- 8
Combine cream and Fontina cheese in a saucepan over low heat, stirring until melted and smooth
- 9
Sprinkle mushrooms over the cutlets
- 10
Lay prosciutto strips over the mushrooms
- 11
Pour the cheese sauce over the top
- 12
Place tomato slices over the sauce
- 13
Sprinkle with Parmigiano Reggiano cheese
- 14
Bake for 35-40 minutes or until cheese is bubbly and browned
- 15
Serve hot
Tips
Pound chicken cutlets evenly to ensure uniform cooking and tender results throughout the casserole
Don't overcrowd the pan when browning cutlets - work in batches for proper searing and color development
Let the mushrooms cook until their liquid evaporates completely before adding to prevent a watery casserole
Good to Know
refrigerate up to 3 days covered
can be assembled through step 6 and refrigerated, then continue with assembly and baking
serve immediately while hot and bubbly
Common Mistakes
don't skip browning the chicken to avoid pale, unappetizing appearance
ensure mushrooms release all liquid to avoid watery casserole
Substitutions
Dairy-Free Swaps
milder flavor
General Alternatives
different protein
FAQ
Can I make this ahead of time?
Yes, you can assemble through adding the cheese sauce and refrigerate. Add tomatoes and final cheese just before baking.
What if I can't find Fontina cheese?
Gruyere or Swiss cheese work well as substitutes, though the flavor will be slightly different but still delicious.
How long will leftovers keep?
Stored covered in the refrigerator, leftovers will keep for up to 3 days and can be reheated in the oven.