Chicken Cutlets Bologna Style


by: HeadChef

Bologna style chicken cutlets.


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serves: 4

4 chicken breasts, skinned and bone removed

2 slices white bread, without crust

2 T chicken stock

1/4 cup mushrooms, sliced

5 T butter

4 slices Italian prosciutto, shredded

2 T parsley, minced

1/4 cup Marsala

1/4 t each: salt pepper


1 egg, beaten

3/4 cup bread crumbs

Nutrition Facts
Chicken Cutlets Bologna Style

Servings Per Recipe: 4

Amount per Serving

Calories: 645

  • Total Fat: 37.6 g
  •     Saturated Fat: 16 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 205.6 mg
  • Sodium: 1264.2 mg
  • Total Carbs: 25.2 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 2.2 g
  • Protein: 45.5 g

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1.  Place chicken breasts between sheets of waxed paper and pound until thin.

2.  Soak bread in chicken stock and squeeze dry. Saute mushrooms in 1 tablespoon butter for 3-4 minutes.

3.  Combine bread, mushrooms, prosciutto, parsley and Marsala and mix well.

4.  Place on each chicken cutlet a little salt and pepper and a spoonful of mixture, roll cutlets and fasten with toothpicks.

5.  Dip in flour, brush with beaten egg, roll in bread crumbs and fry 4 tablespoons butter until golden brown.

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