New & Improved Chicken Parmesan

Recipe View Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil. (5 minutes)

Recipe View Gently pound chicken breasts between 2 layers of plastic wrap until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour, pressing to coat the entire surface. Turn and repeat on second side with salt, pepper, and flour. (10 minutes)

Recipe View Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs, pressing to adhere. Sprinkle on the remaining crumbs and thoroughly coat each side. (10 minutes)

Recipe View Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet. (8 minutes)

Recipe View Mix ricotta and Cheddar cheese together in a bowl. Season with salt, black pepper, and olive oil. Spread half the cheese mixture on each breast, leaving a small border. Dust with Parmigiano-Reggiano cheese. (5 minutes)

Recipe View Bake on center rack of preheated oven until cheese is melted, bubbly, and lightly browned, and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (12 minutes)

Recipe View To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley. (2 minutes)