I was surprised by this recipe for Turkish eggs. You can only imagine my surprise at learning a new way to prepare eggs given that I feel like I’ve seen and done it all at this point in my life. It might become my new favorite breakfast, but I would never have thought to combine yogurt with poached eggs and hot red pepper butter. You can also use fried eggs in this, as you like. For dipping, serve with toasted crusty bread.
| Prep Time: | 20 mins |
| Cook Time: | 14 mins |
| Total Time: | 34 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large skinless, boneless chicken breast halves
- ½ teaspoon kosher salt
- 1 pinch ground black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup dry bread crumbs
- ½ cup light olive oil for frying, or as needed
- ½ cup ricotta cheese
- ½ cup shredded sharp white Cheddar cheese
- salt and freshly ground black pepper to taste
- ½ teaspoon olive oil
- 2 tablespoons grated Parmigiano-Reggiano cheese for topping
- 1 cup marinara sauce, heated, or more as needed
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
- Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
- Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
- Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
- Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the Cheddar, but I’d like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.
Nutrition Facts
| Calories | 1010 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 7 g |
| Protein | 61 g |
| Saturated Fat | 15 g |
| Sodium | 2073 mg |
| Sugars | 14 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Solid recipe.
The chicken was crisp and juicy but on the whole I found the dish to be a bit bland. There was no seasoning other than salt and pepper – nothing to give any Italian flavor.
A huge hit with the family! Used Chef John’s tomato sauce recipe too.
Excellent my chicken was even crunchy, not the smoosh you get in a restaurant.
Everyone in my house LOVED THIS. I’m on a low carb diet so I use Rao’s marinara and crushed pork rinds for breading (zero carbs and not much fat)! Yummy!
I took this recipe for the cheese spread, combined it with an air fryer recipe for Panko breaded chicken breasts, and prepared it in my air fryer. Used a fraction of the oil, prep, and cook time. Served it on top of spaghetti, and marinara sauce sprinkled with more cheese. So good! Excellent topping recipe.
Watched the video a few times. Super easy to make (first time frying in pan). Used Provolone cheese instead of cheddar. Cheese stayed on the chicken while cutting. Tasted like it came from the restaurant. I may of used too much cheese mixture, but who cares. It was AMAZING. My mom thought it was the best she’s ever had
Absolutely delicious! Made as written. Wouldn’t change a thing. Best chicken Parmesan I’ve ever had! Will be in permanent dinner rotation.
Easy enough to make. My wife’s rating. Add it to my “Serve to company list”.
Simply incredible. I was not convinced that the cheese mixture would be better than fresh mozzarella, but I was pleasantly surprised. Wow! Served with a side of fresh angel hair pasta… restaurant (and I mean expensive Italian restaurant) worthy…
We loved this recipe. A great way to use leftover ricotta.
Excellent video, excellent result. I’ll always trust Chef John’s guidance.
Recipe is actually for 2 chicken breast halves, not whole breast. Error in recipe which calls for 1/2 tsp olive oil in cheese topping should be for 1/2 tsp cayenne.
Absolutely love this recipe. Made it twice so far and, while frying always worries me, both time came out amazing. This second time I made it I used ricotta I made myself, but the cheese topping came out amazing when I used fairly meh store bought ricotta.
I like this! The cheese variation is brilliant, though I did pile it more than an inch high and left room around for the melt. Used Monterey jack, no cheddar in the frig, so maybe that was the reason for the cheese spreading onto the pan around each breast for a couple inches. I wonder if chilling the cheese mix first will remedy that. Want more cheese on it than the pan! Still a 1/4 inch cheese on it and was delicious and soft. I baked at 450, 20 min. Love it with the ricotta. I’ll keep trying til it looks like the chef’s beautiful photo. Thanks, Chef John!
Really good tasting. It took a bit longer than predicted but still easy to make.
This was a big hit with my husband. Watched the video and followed the recipe, except didn’t have parsley, so added basil. An easy recipe, which will be a keeper!
Absolutely in love with this! The ricotta cheese made it perfect!
The dish takes too long to make, and the crust was kinda of too thick. The chicken was not done in 10 minutes in the oven either so by the time it was done, the crust was kinda burnt. Not worth all the effort. Neither my hubs or I cared for this dish.
I have not made it yet but will, love it but I would use chicken thighs, because of them being moist.
Everybody loved it! We will make it again.