This Chicken Fillet Lasagna combines two traditional dishes
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.
For the chicken:
- 6 chicken fillets
- salt and pepper
- several eggs, beaten together
For the lasagna:
- 1 cup ricotta
- 1 egg
- 13.5 fl oz tomato sauce
- 6 sheets of lasagna noodles
- 8.8 oz mozzarella, grated
- 5.3 oz parmesan, grated
- Season the chicken fillets with salt and pepper on both sides, before dipping them first in flour, then the egg and finally the breadcrumbs, again covering both sides. Fry the fillets in a pan with hot oil, until the breadcrumb 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. Then spread some of the ricotta and egg over these. Next, add three of the fillets — cover them with a mixture of both types of cheese. Now fill the casserole dish to the brim with the following 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 340°F.
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!