Comfort food meets Italian charm in this Chicken Valdostana Recipe. It’s a favorite of mine that cooks prosciutto and cheese-topped chicken cutlets in a buttery lemon sauce. The ridiculously good Italian flavors bring everyone together, whether I’m serving this for weeknight family dinners or to my friends.
To me, the best meals are the ones that look and taste like you spent all day making them, but were secretly easy to put together. It’s why I make my classic Italian Chicken Piccata and Chicken Braciole recipes on repeat. Both are surprisingly simple but make our family dinners feel gourmet.
Chicken Valdostana
Chicken Valdostana (pronounced val-doh-STAH-nah) is one of the first dishes I learned to make early in my restaurant career, and it quickly became a favorite. It’s a classic recipe with roots in the Alpine Valle d’Aosta region of Northwestern Italy.
Similar to chicken scallopini, it’s an impressive yet rustic dish that tops pan-seared chicken cutlets with prosciutto, fontina, and mozzarella. Finished with a buttery, slightly tangy, just-plain-delicious white wine pan sauce, it’s rich and comforting without feeling overly heavy. My parents happened to be in town when I made it last, and they instantly fell for it.
The best part is that this is the kind of dish that makes you look like you put in way more effort than you actually did. Everything comes together in one pan, making it perfect for weeknight dinners or when you want something special without spending all day in the kitchen. Truly the best of both worlds.
Ingredients and Substitutions
- Chicken – I sliced boneless, skinless chicken breasts in half to help them cook faster. Boneless, skinless chicken thighs can be used as a substitute.
- Flour – Just all-purpose flour to coat the chicken.
- Oil – I used olive oil, but any high-heat cooking oil, such as vegetable or canola oil, will work.
- Prosciutto – A slice of salty, crispy prosciutto on top of the chicken makes chicken valdostana so special. To substitute, try sliced bacon, Serrano ham, capocollo, speck, or pancetta instead.
- Butter – I used unsalted butter.
- Aromatics – Just a shallot and a garlic clove.
- Wine – I prefer dry white wine. Chardonnay, Sauvignon Blanc, or Pinot Grigio all work.
- Stock – My homemade chicken stock is my favorite. Store-bought works, too.
- Lemon – Just a splash of lemon juice for extra acidity.
- Cheese – This dish traditionally uses fontina cheese, but I also added fresh mozzarella.
- Sage – Optional, but I love frying sage leaves for an aromatic, crispy garnish on the chicken.
- Seasonings – You just need salt and pepper.
How to Make Chicken Valdostana
Pound: First, I place the halved chicken breasts between two pieces of plastic wrap and gently pound them with a mallet until they’re slightly thinner. I season both sides with salt and pepper and set them aside.
Dredge: In a shallow bowl, I mix the flour with salt and pepper. Then, working with one chicken breast at a time, I press it in the flour until coated. I place it on a parchment-lined sheet pan and repeat until I run out of chicken.
Pan-sear the chicken: I sear the coated chicken breasts in an oiled skillet until both sides are golden brown and crispy.
Fry the prosciutto: Next, I add the prosciutto to the pan and cook until the paper-thin slices curl and deepen in color. I set them aside with the chicken.
Sauté the aromatics: I melt some butter in the now-empty pan and sauté the shallot and garlic until fragrant.
Deglaze: I deglaze the pan with wine, scraping up the browned bits stuck to the bottom. Next, I let the wine simmer and reduce.
Reduce stock: I add the chicken stock and let it simmer until it has reduced by half.
Finish the sauce: I finish the sauce by stirring in the lemon juice, the remaining butter, and a pinch of salt and pepper.
Melt and finish: I return the seared chicken to the pan, top each piece with a crispy prosciutto slice, then with shredded fontina and mozzarella. I cover the pan and cook on low just until the cheese melts, and the chicken is cooked through.
Fry sage and serve: To garnish the dish, I heat a small pot of oil to 350°F, then drop in the sage leaves. I fry them until crisp, then transfer them to a paper towel-lined plate to drain. I serve the chicken straight from the pan, top it with the optional fried sage, and dig in.
Chef Tip + Notes
There’s no arguing that crispy chicken topped with cheese and a great sauce is an instant crowd pleaser. But if you want this dish to stand out just a little more, I’d recommend customizing the sauce. Thinly sliced and sautéed mushrooms or red bell peppers are popular add-ins. Even stirring in a splash of heavy cream, a spoonful of Dijon mustard, or a handful of spinach at the very end can make the sauce feel extra special.
- Pound the chicken: I always take the time to pound the chicken breasts with a mallet before cooking. Thinner breasts with an even thickness (roughly ¼” to ½” inch thick) cook faster and stay juicier.
- Use a stainless-steel pan: It encourages better browning and more fond than a nonstick pan. PS: That fond is what gives the pan sauce its fine-dining-quality flavor.
- Grate the cheese yourself: I always grate the fontina and mozzarella from the block. Pre-shredded cheese just doesn’t melt as smoothly as the fresh stuff.
Serving Suggestions
My number one recommendation? Piedmontese Savooiarda Potatoes and a vibrant Italian salad on the side. They come from the same region as chicken valdostana, so it just makes sense.
For family meals, I like topping the saucy chicken with cooked pasta or creamy polenta. If I’m eating the leftovers for lunch, I’ll usually skip the carbs and pair the chicken with Italian spinach.
There’s nothing better than my Homemade Zeppole for dessert, too. They’re easy, airy, and absolutely addictive.
Make-Ahead and Storage
Make-Ahead: This Chicken Valdostana is meant to be served right away. If you want to save time, you can pound, season, and dredge the chicken a few hours ahead of cooking.
How to Store: Cover and refrigerate for up to 4 days. You can also freeze chicken valdostana for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat: The best way to reheat the leftover chicken and sauce is in a 350°F oven or in a skillet over low heat. Add a splash of chicken stock to revive the sauce, then cook until the chicken is heated through and the cheese is melty again.
More Chicken Recipes
Chicken Valdostana Recipe
Ingredients
- 2 12 oz boneless skinless chicken breasts, sliced in half widthwise
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 6 thin slices of prosciutto ham
- 3 tablespoons unsalted butter
- ½ peeled small-diced shallot
- 1 finely minced garlic clove
- ½ cup dry white wine
- 2 cups chicken stock
- 2 teaspoons lemon juice
- 4 ounces shredded fontina cheese
- 3- ounce fresh mozzarella ball, cut into half-inch cubes
- 20 fresh sage leaves, optional
- cooking oil, optional
- salt and pepper to taste
Instructions
- Add the chicken breasts between two pieces of plastic wrap or in a plastic bag. Gently pound it using a mallet until it is roughly ¼” to ½” inch thick. Season the chicken with salt and pepper on both sides. Briefly set to the side.
- In a shallow bowl, mix the flour with 1 teaspoon of salt and ½ teaspoon of pepper.
- Dredge 1 chicken breast at a time in the flour. Press down until it is completely covered in the flour. Shake off any excess and set to the side on a sheet pan lined with parchment paper. Repeat the process until all the chicken has been floured.
- Next, add the olive oil to a large stainless steel pan and heat over medium heat for 60 to 90 seconds.
- Place the chicken breasts in the pan and cook them for just 2 minutes per side. They should become a light brown. Set them to the side.
- In the same pan, add the prosciutto and fry it for just 20 to 30 seconds per side, or until it crisps up. Set it to the side.
- In the pan, add in 1 tablespoon of butter. Once it’s melted, add the shallots and garlic, gently season with salt, and sauté for just 2 to 3 minutes, or until the edges start to brown.
- Deglaze with the wine and cook until only 1 to 2 tablespoons remain. Pour in the chicken stock and cook over medium-high heat until the amount of liquid is reduced by one-half.
- Finish the pan sauce with lemon juice, 2 tablespoons of butter, salt, and pepper.
- Place the pre-seared chicken breasts back in the pan, add the crispy prosciutto to the top, and evenly add the cheese to the top of each breast. Place a lid or a cap on the pan and cook over low heat for 3 to 4 minutes or until the cheese is completely melted and the chicken is cooked through.
- For an optional garnish, heat the cooking oil in a small pot over medium heat until it reaches 350°. Next, add in the sage and cook for 30 to 45 seconds, or until they become crispy. Set them to the side on paper towels to drain off any excess oil.
- Serve the chicken in the pan with the optional fried sage leaf garnish.
Chicken Valdostana Recipe