FRESCO CHICKEN MILANESE WITH CHEESE

By ninebirch

Ingredients

• 6 ½-pound chicken cutlets, pounded thin and round (boneless breasts)
• 2 cups all-purpose flour
• ¾ cup grated Parmesan cheese
• 6 eggs
• 3 cups seasoned breadcrumbs (store bought)
• » cup chopped fresh parsley
• 2 cups extra-virgin olive oil
• Salt and pepper
• For the cheese mixture
• 1 pound fresh ricotta cheese
• ½ pound fresh mozzarella cheese, diced
• » cup grated Parmesan cheese
• 2 eggs
• 1 cup fresh parsley, chopped
• Salt and pepper

Preparation

Step 1

To make the chicken cutlets: add the flour to a shallow bowl. In another bowl, beat the eggs with a fork until they are blended. In a third bowl, mix together the breadcrumbs, cheese, parsley, salt, and pepper. Arrange the bowls on a work surface so that they are lined up next to each other.

Carefully dip a cutlet into the flour, making sure both sides are covered, dip into the egg mixture, and finally dip into the breadcrumb mixture and coat both sides very well, while gently tapping off any excess.

Transfer to a serving plate, season with salt and pepper and set aside while repeating with the remaining cutlets.

In a large, heavy skillet, heat the olive oil over medium heat. Add the cutlets and sauté on both sides until golden brown and cooked through, about 6 minutes. Remove from the pan and place on paper towels to drain the excess oil.

To prepare the ricotta cheese mixture: in a bowl, mix the ricotta, mozzarella, Parmesan, parsley, and eggs. Mix well, and season with salt and pepper to taste. Refrigerate briefly covered to make the mixture firm.

Preheat the oven to 375. On a cookie sheet, place a scoop (3 to 4 tablespoons) of the ricotta cheese mixture in the center of each cutlet and surround with alternating red and yellow tomato wedges (about 6 total), add 2 slices of mozzarella cheese to each cutlet. Sprinkle with fresh oregano. Season with salt and pepper to taste.

Bake for about 6 to 8 minutes, or until cheese is melted. Serve immediately.