Chicken Riccollano Recipe
Fried cutlet topped with ricotta, spinach, tomato sauce & mozzarella served with linguini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness. Season with salt and black pepper.
- 2
Breading the Chicken
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs.
- 3
Fry the Chicken
Heat olive oil in a large skillet over medium heat. Fry the breaded chicken for about 5-7 minutes on each side until golden brown. Remove and drain on paper towels.
- 4
Prepare the Linguini
Cook the linguini according to package instructions. Drain and set aside.
- 5
Assemble the Chicken Riccollano
Preheat the oven to 375°F (190°C). Place the fried chicken cutlets in a baking dish. Spread ricotta cheese and chopped spinach over each cutlet. Top with tomato sauce and shredded mozzarella.
- 6
Bake
Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden.
- 7
Serve
Serve the Chicken Riccollano over a bed of linguini. Enjoy!
