Chicken Parmesan Lasagna with Pane Turano

Chicken Parmesan Lasagna with Pane Turano


• 4 Pane Turano slices for pairing
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup all-purpose flour
• 5 eggs, divided
• 2 cups of Pane Turano bread crumbs
• vegetable oil, for frying
• 2 cups ricotta cheese
• 24 oz marinara sauce
• 8 lasagna noodles
• 1 ½ cups shredded mozzarella cheese
• 1 ½ cups shredded parmesan cheese
• fresh basil, to garnish


① Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
② Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
③ Heat the vegetable oil in a cast-iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
④In a medium bowl, combine the ricotta cheese and the remaining egg.
⑤ Preheat the oven to 350°F (180°C).
⑥ Spread about ⅓ of the marinara sauce over the bottom of a casserole 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, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
⑦ Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
⑧ Serve with a sprinkle of fresh basil.

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