Here at Scrumdiddlyumptious, we like to mix things up. Bringing a breath of fresh air into the kitchen is our speciality, as evidenced by this apparently classic lasagna — with a crucial difference between the layers. Anyone looking for ground beef here should give up the search.
Chicken Schnitzel Lasagna
Equipment
- Casserole Dish
- Frying Pan
Ingredients
- 6 chicken fillets
- salt & pepper
- flour
- several eggs, whisked
- bread crumbs
- 1 cup ricotta
- 1 egg
- 13.5 fl oz tomato sauce
- oregano
- 6 sheets of lasagna noodles
- 9 oz mozzarella, shredded
- 5.5 oz parmesan, grated
Instructions
- Season the chicken fillets with salt and pepper on both sides. Dip them first in flour, then in the whisked eggs, and finally in bread crumbs, covering both sides. Fry the fillets in a pan with hot oil until the bread crumb coating is golden brown.
- Mix the ricotta and the egg into a cream.
- Cover the bottom of a casserole dish with a thin layer of tomato sauce. Sprinkle some oregano on top. Lay out three sheets of lasagna onto the sauce. Spread some of the ricotta and egg mixture over these. Add three of the chicken fillets and cover them with a mixture of both types of cheese. Repeat the layers: tomato sauce, lasagna sheets, more ricotta cream, chicken fillets, cheese, tomato sauce, and then cheese to finish.
- Bake the lasagna for 40 minutes at 350°F.
VIDEO
By replacing just one ingredient, you’re combining Italian cooking with German-style chicken fillets to create something new — but still a tried and tested, familiar meal. You don’t always need to make massive changes to come up with fresh ideas!