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CHICKEN PARMESAN LASAGNA 10 servings

You can have Chicken Parmesan with a side of pasta or you can do the fun things and and make it all together!

3 chicken breasts
FRESH ground sea salt and black pepper
1 cup AP flour
5 LARGE eggs
2 cups Italian bread crumbs
oil, for frying
2 cups ricotta cheese (FULL fat)
3 cups marinara sauce
8 lasagna noodles
1 ½ cups shredded Mozzarella cheese
1 ½ cups shredded Parmesan cheese
FRESH chopped basil, to garnish

• Cut chicken breasts in half so you have 6 pieces, pounding thin if necessary.
• Generously season with salt and pepper.

• Make a dredging station:
  1) flour
  2) 4 of the eggs beaten together
  3) bread crumbs
  Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.

• Heat the vegetable oil in a cast iron skillet over medium heat.
• Fry the chicken 3-4 minutes on each side until golden brown. Let drain on paper towels.
• In a medium bowl, combine the ricotta cheese and the remaining egg.
• Preheat the oven to 350°.
• Spread ⅓ of the marinara sauce over the bottom of baking dish.
• Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets.
• Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese.
• Repeat to make another layer.
• Finish with the remaining sauce and mozzarella and Parmesan cheeses.
• Cover with foil and bake for 45-60 minutes. Uncover the lasagna during the last 10 minutes of baking.
• Serve with a sprinkle of fresh basil.