By now, you know how much I love crispy chicken cutlets – I’m always looking for different ways to incorporate them into dinner. What better way than to layer them like lasagna noodles throughout a simple tomato sauce and loads of cheese? Layered with crispy chicken cutlets, sauce, creamy ricotta – then baked until golden and bubbly, I call this one: Chicken Parm Lasagna.
Chicken Parm Lasagna
Equipment
- 1 8×8 baking dish or similar in size
- 1 Large frying pan
Ingredients
Tomato Sauce
- 1 tbsp olive oil
- 5 cups crushed tomatoes
- 3/4 cup water
- 3 garlic cloves, peeled, whole
- 1 tsp red pepper flakes
- 1/2 tsp oregano
- 4 large basil leaves, fresh
Chicken
- 3/4 cup vegetable oil, for frying
- 4 chicken breasts, thinly sliced
- 2 cups Italian breadcrumbs, seasoned
- 2 eggs, whisked
- 2 cups mozzarella, shredded
- 2 tbsp pecorino romano cheese, finely grated
- 1/8 tsp salt
Ricotta Mixture
- 1 cup ricotta
- 1 tbsp basil, fresh, finely chopped
- 1 tbsp parsley, fresh, finely chopped
Instructions
- Prepare the tomato sauce: to a large saucepan set to low/medium heat, add the olive oil. Once warm add the whole garlic cloves and red pepper flakes and let simmer for 1-2 minutes, just until the garlic becomes lightly golden in color. Be sure not to burn the garlic. Add the crushed tomatoes, water, fresh basil and oregano. Bring to a boil, then reduce to medium/low for 35-45 minutes.Add salt to taste then remove the garlic from the sauce and discard.Let cool while you prepare your chicken cutlets.
- Prepare the dredging stations: grab two medium sized bowls (big enough to fit the chicken breasts) and add 2 eggs to one and whisk until combined. To the other bowl add the Italian breadcrumbs and pecorino romano cheese and gently toss to combine.
- Prepare the chicken: slice each piece of chicken in half and then pound out very thin. Dip one chicken cutlet into the beaten eggs, ensuring both sides are fully coated. Allow any excess egg to drip off.Transfer the cutlet to the bread crumbs and press lightly to coat both sides enitrely.Transfer the cutlet onto a plate and repeat the process until you have no chicken remaining.
- Fry the chicken cutlets: to a large saucepan set to medium/high heat add the vegetable oil. The oil is ready for frying when it begins to glisten and a wooden spoon inserted into the oil makes small bubbles.Fry the chicken (working in batches to avoid over crowding the pan) and fry until browned on each side. About 2 minutes per side. Transfer to a cooling rack and allow to cool while you fry the rest of the cutlets.
- *At this point – preheat your oven to 375 °F.
- Assemble the ricotta mixture: add the ricotta, basil and parsley and mix until well combined. Transfer the ricotta mixture into a piping bag (optional).
- Assemble: to your baking dish spread a thin layer of tomato sauce onto the base. Add a layer of chicken followed by more tomato sauce and lightly sprinkle with grated pecorino romano cheese.Pipe small quarter-sized dollops of the ricotta mixture evenly over the sauce, then sprinkle with a third of the mozzarella. Repeat until all the chicken has been used up, finishing with mozzarella on top.
- Bake: cover with foil and bake for 30-35 minutes or until warm throughout. Remove the foil and broil for the last 2-3 minutes.
- Rest: for 5-10 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use store-bought tomato sauce to speed up the recipe?
Certainly! Grab your favourite store-bough variety for this recipe.
What type of chicken do I need to buy?
Boneless skinless chicken breasts.
How do I know when my chicken cutlets are cooked through?
Insert a meat thermometer into the center of the chicken – once it reaches a safe minimum internal temperature of 165∘F (74∘C), the chicken is safe to eat.
Can I bake the chicken instead of frying it?
Yes! Although, in my opinion it tastes better when it’s fried.
Can I make this recipe ahead of time?
You sure can – which makes this a great option if you are hosting. Assemble everything as per my recipe card instructions below, cover and refrigerate until you are ready to bake. You can also assemble this one entirely the day before.
How do I store the leftovers?
Reheat in 350°F (175°C) oven for about 15-20 minutes, or until hot throughout. If using a microwave, cover the dish with a damp paper towel to help keep the chicken from drying out.
Is this recipe freezer friendly?
Yes! I recommend assembling the dish entirely and freezing it unbaked. Be sure to thaw it completely in the refrigerator before baking to prevent the ricotta layer from becoming too watery or grainy once baked.
This recipe is sooo unique and so delicious. Such a good idea and my entire family loved it.
Garfield the cat would love this too!