Chicken Parmesan Lasagna

Ingredients:

• 3 skinless, boneless chicken breasts (about 200g each)
• 3/4 cup flour
• 2 tsp dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon crushed red pepper flakes, optional
• 4 large eggs
• 2 cups panko breadcrumbs
• 0.5 cup + 6 tablespoons finely grated Parmesan + extra for serving
• 6 tablespoons unsalted butter, cut into pieces
• 6 tbsp. l. olive oil
• 2 cups whole milk ricotta
• 1 can (900 g) of store-bought tomato sauce
• 12 no-boil lasagna noodles (from a 250g package)
• 2 cups grated whole milk mozzarella (about 220 g)

Preparation:

1. Preheat the oven to 350°F (175°C), with the racks on the middle and bottom racks. Place a foil-lined baking sheet on the bottom rack to catch any drippings.
2. Cut each chicken breast lengthwise into thirds to create nine equal pieces (they should look like large chicken fingers). Place one piece of plastic wrap on a clean cutting board. Place the chicken piece in the center of the wrap and cover with another piece of plastic wrap. Pound the chicken breast with the flat side of a meat mallet until it's 0.5 cm thick. Transfer to a plate and pound the remaining chicken breast in the same manner.
3. In a shallow bowl, combine the flour with 2 teaspoons salt, freshly ground black pepper to taste, 1 teaspoon oregano, 0.5 teaspoon garlic, and 0.5 teaspoon red pepper flakes, if using. In another shallow bowl, beat 3 eggs with 1 tablespoon water. In a third shallow bowl, combine panko breadcrumbs with 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon garlic, and 1/2 teaspoon red pepper flakes, if using.
4. Dredge one chicken piece in the flour mixture, turning to coat evenly. Shake off any excess flour, then dip it in the egg mixture, turning to coat completely. Let any excess egg drip off, then coat the chicken in the breadcrumbs, pressing firmly to coat the entire surface. Transfer the chicken to a rimmed baking sheet or a large plate and repeat with the remaining chicken pieces.
5. Line a clean rimmed baking sheet with paper towels. In a large nonstick skillet, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil over medium-high heat. Add 3 breaded chicken cutlets and cook, turning once, until golden brown and crispy and cooked through, 3-5 minutes per side. Transfer the cutlets to the prepared baking sheet to drain off excess oil, then season with salt. Wipe out the skillet and cook the remaining cutlets in the same manner, making 3 servings of 3 cutlets.
6. In a medium bowl, whisk together the ricotta, remaining 1 egg, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper until smooth. Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 lasagna noodles, arranging them in an even layer up the sides of the dish (it's okay if they overlap slightly). Spoon a third of the ricotta mixture (about 2/3 cup) into an even layer over the noodles and top with 3 chops. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
7. Repeat with another 3/4 cup tomato sauce, 4 lasagna noodles, 2/3 cup ricotta, 3 chops, 1/2 cup mozzarella, and 2 tablespoons Parmesan. Add another 3/4 cup tomato sauce, the remaining 4 lasagna noodles, the remaining 2/3 cup ricotta, and the remaining 3 chops. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. It’s okay if the lasagna comes up a little higher than the edges of the pan. Cover the pan tightly with nonstick foil (see Note).
8. Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425°F (220°C). Uncover the lasagna and bake until the cheese is completely melted and golden brown in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve, sprinkled with additional Parmesan.
   
   Note
   
   If you don't have non-stick foil, spray regular aluminum foil with cooking spray and cover the lasagna with it.