two breaded chicken cutlets, ricotta, romano, mozzarella, parmesan and marinara baked in our brick oven served with or without pasta

Preheat your oven to 375°F (190°C). Season the chicken cutlets with salt and black pepper. Dredge each cutlet in flour, dip into the beaten egg, and then coat with bread crumbs.

Prepare the Chicken

In a skillet, heat olive oil over medium heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side until golden brown. Remove and set aside.

Fry the Cutlets

In a mixing bowl, combine ricotta cheese, romano cheese, mozzarella cheese, and half of the parmesan cheese. Mix until well combined.

Prepare the Cheese Mixture

In a baking dish, spread a layer of marinara sauce on the bottom. Place the fried chicken cutlets on top of the sauce. Spread the cheese mixture over the cutlets and top with the remaining marinara sauce. Sprinkle the rest of the parmesan cheese on top.

Assemble the Dish

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Bake

While the pollo con formaggio is baking, cook the pasta according to package instructions. Drain and set aside.

Cook Pasta (if using)

Remove from the oven and let it cool for a few minutes before serving. Serve the pollo con formaggio alongside the cooked pasta or on its own.

pollo con formaggio

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!