Cheese Girl Kate's Chicken Parmesan Recipe (with Video)

1. Preheat oven to 350º.
2. Start by placing a large piece of plastic wrap on your cutting board. Add one of the chicken pieces to the bottom half of the wrap, and cover with the top half (so only the plastic wrap is touching the raw chicken). Pound the chicken piece until thin with a meat pounder or rolling pin. Repeat with each piece of chicken.
3. Add eggs to a bowl, whisk together and set aside. Add flour to a separate bowl with salt and pepper to taste. Stir together and set aside. Add breadcrumbs to a final bowl and set aside.
4. Dip one piece of chicken into the eggs until fully covered, then dredge it through the flour. Then dip the flour covered chicken back into the eggs, and then fully cover with the breadcrumbs. Set aside. Repeat this process for each piece of chicken.
5. In a wide-lipped pan on the stove, add in enough oil so the chicken will be halfway submerged. Heat on high until the sides of the oil begin to glisten. Add in the chicken 1-2 pieces at a time. You do not want to overcrowd the pan.
6. Cook until the sides turn golden, then flip the chicken for about another 2 minutes. Check to make sure you are not burning the chicken.
7. Remove from heat and set aside while you cook the rest of the chicken.
8. NOTE: The oil gets very HOT and may splatter. Use caution. The chicken will also cook very quickly, keep an eye on it so it doesn’t burn. Adjust your heat as needed.
9. In a baking dish, spread a thin layer of red sauce evenly along the bottom.
10. Add in your chicken pieces. Cover each piece of chicken with a light layer of sauce.
11. Using a tablespoon, spoon small dollops of ricotta cheese over each chicken piece. Then using the back of the spoon, spread out the cheese so it is even over the chicken.
12. Sprinkle mozzarella cheese over all of the chicken pieces.
13. Place the entire baking dish into the oven and cook until the cheese is melted, and the chicken is cooked through, about 20-25 minutes.
14. Remove from the oven and enjoy!