Crispy Prosciutto & Roasted Garlic Ricotta Chicken Parmesan (w Romano instead)

Chicken Parmesan w some fun adds. I subbed Romano for parm. Easily doubled or more. I like frying in a large dutch oven to cut down on grease spatter (even with a grease guard)

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2 large boneless, skinless chicken breasts (butterflied and pounded to ½-inch thick) OR cheat and see if your butcher can pound them OR provide you with already prepped breasts. If already prepped, skip to ricotta section….

Chicken

• 1 cup panko breadcrumbs

• ½ cup finely grated Romano

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp kosher salt

• ½ tsp black pepper

• 1 eggs, beaten w/ 1 tbl of water

• ½ cup all-purpose flour

• Olive oil, for frying

Roasted Garlic Ricotta

• 1 head garlic

• 1 tbsp olive oil

• ½ cup ricotta cheese

• ¼ cup grated Romano

• ½ tsp lemon zest

• ½ tsp red pepper flakes

• Salt

• Pepper

Sauce

• 2 tbsp olive oil

• 1 (28-oz) can tomatoes (pureed, crushed, hand crushed whole, whatever works)

• ½ tsp red pepper flakes

• 1 tsp dried oregano

• Salt

• Black pepper

• ¼ cup fresh basil, chopped

Topping

• 4 slices prosciutto

• 4 oz fresh mozzarella, torn into pieces

• Basil leaves, whole

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Instructions

1. Roast the Garlic

1. Preheat oven to 400°F

2. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and caramelized.

3. Let cool, then squeeze out the cloves and mash into a paste.

2. Make the Ricotta Layer

1. In a small bowl, mix ricotta, roasted garlic paste, Parmesan, lemon zest, red pepper flakes, salt, and pepper. Set aside.

3. Make the Sauce

1. Heat olive oil in a saucepan over medium heat. Add red pepper flakes, sauté for 10 seconds.

2. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes.

3. Stir in fresh basil, then turn off the heat.

4. Prepare the Chicken (if not pre-prepared)

1. Mix panko, Parmesan, oregano, basil, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl.

2. Dredge chicken in flour, then dip in beaten eggs, then coat in breadcrumb mixture.

3. Heat oil in a skillet or large dutch oven over medium heat. Fry chicken for 3-4 minutes per side until golden brown. Drain on cooling rack or paper towels.

4. Wipe pan down, lightly re-oil, and fry the pieces of prosciutto until crispy.

5. Assemble & Bake

OK to freeze at this point.

1. Preheat oven to 375°F (190°C).

2. Oil a baking dish that can hold the chicken without overlapping.

3. Spread a thin layer of sauce on a baking dish. Place the crispy chicken on top.

4. Spread a layer of roasted garlic ricotta over each piece.

5. Spoon more sauce over the ricotta, then top with torn mozzarella.

6. Bake for 10-12 minutes until cheese is melted and bubbly.