Chicken and Fontina Cheese Casserole

Serves 6 to 8


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • Grinding coarse black pepper
  • 1/2 teaspoon grated nutmeg
  • 2 pounds chicken cutlets, each pound ed 1/4 inch thick
  • 3/4 cup sunflower oil
  • 2 tablespoons butter
  • 1/2 pound mushrooms, stemmed and cut in half
  • 1/2 pint heavy cream
  • 1/2 pound Fontina cheese
  • 1/4 pound prosciutto di Parma cut into 2-inch strips
  • 2 tomatoes, sliced into rounds
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Ingredients


  1. Preheat the oven to 350°F.
  2. Put the flour, salt, pepper and nutmeg in a plastic bag; close to shake the ingredients together. Add the chicken cutlets a few at a time and dredge them in the flour; shake off the excess. Place the cutlets on a plate and set aside.
  3. Pour the oil into a large sauté pan and heat to medium high. Brown the cutlets on each side  a few at a time until browned.
  4. Transfer the cutlets to a large shallow casserole dish and set aside.
  5. In the same sauté pan, melt the butter and cook the mushrooms until they give off their liquid and begin to brown.
  6. Combine the cream and Fontina cheese in a saucepan over low heat. Stir until the cheese is melted and the sauce is smooth. Cover and set aside.  (At this point all may be refrigerated, if preparing in advance)
  7. Sprinkle the mushrooms over the cutlets. Lay the prosciutto strips over the mushrooms and pour the cheese sauce over the top.
  8. Place the tomato slices over the sauce and sprinkle the dish with the Parmigiano Reggiano cheese.
  9. Bake for 35-40 minutes or until the cheese is bubbly and browned.
  10. Serve hot.

This recipe was featured on Season 22 - Episode 2220.

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Anne Latshaw

Watched your shows yesterday and was determined to pull up a recipe that really looked good (they all look good) finally, after playing around on different sights, was able to make copy of what I wanted. I hate to give up.

Kelly S. Beale

I am so grateful to Mary Ann Esposito for her generosity in sharing her wonderful recipes in her Website. I love her cooking, I love her passion for her cooking and her recipes are so delicious.

Some of us cannot afford to buy the cooking books which have recipes we like, so not only she is a great Chef, but a great human being.

May God bless her and her family with good health, continuing success and much abundance.

My warmest regards,



I also love your website, so easy to access recipes, other websites, give you such a hard time, I have been watching you for 20yrs, have (had) most of your cookbooks, nella cucina, ciao italia, Celabrations italian style etc, My home was flooded due to Hurracane Sandy, and I lost all the books, so yes your website is a blesssing.

Gloria Jean Asmus

Maryann, I have watched you so many times over the years and I always am inspired afresh to make some new dishes. You are a delight. In fact, after listening to you this morning, I sincerely asked the Lord to bless in every way, you are such a gift to those of us who love to cook. God bless, Maryann Esposito with many more wonderful years, for her sake as well as ours

Scott Martin

Great Dish!

Richard Adams

I made it and it is delish. I used real Italian fontina instead of the Swedish or American ones. More pungent and mushroomy

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