Ingredients
Scale
For the chicken
- 2 large chicken breasts (boneless and skinless)
- Salt and freshly ground black pepper
- ½ cup flour
- 1 egg (beaten)
- ¾ plain breadcrumbs
- Olive oil
For the cheese:
- ½ cup ricotta cheese
- ½ cup shredded sharp white cheddar
- Salt and freshly ground pepper
- Pinch of cayenne
- ½ tsp olive oil
- 2 tbsp Parmigiano-Reggiano
Instructions
- Prep your chicken breasts by evenly pounding them with a mallet until it reaches a uniform level of thickness.
- Season with salt and freshly ground black pepper on both sides
- Evenly coat the chicken breasts with flour on both sides
- Beat 1 egg and pour it over the floured chicken breasts and ensure they are coated
- Next, dip the chicken breasts in breadcrumbs until evenly coated
- Heat olive oil up to medium high.
- Once oil is hot, add the chicken breasts and cook until crispy and golden brown
- Set golden brown chicken aside
- For the cheese topping, mix the ricotta and cheddar cheese, then add salt and freshly ground pepper, cayenne, olive oil and evenly stir the mixture
- Spread out cheese mix on top of crispy chicken breasts and top it off with Parmigiano-Reggiano
- Place in 500 F degree oven for 5-10 minutes until cheese is melted properly
- While your chicken is in the oven, prepare your plate with marinara sauce and leave a hole in the middle of the plate
- Transfer cooked chicken onto the plate on top of marinara sauce
- Sprinkle freshly chopped parsley to garnish.