Chicken parmesan with a special twist! Hidden beneath the traditional mozzarella is a slathering of ricotta cheese peppered with ribbons of baby spinach. An element of surprise to perk up this Italian American comfort food classic.
Chicken cutlets are marinated in buttermilk then coated in parmesan bread crumbs and baked until crispy. Baking is my preferred method. Frying is so messy, fussy and time-consuming.
I make up for the not-frying by taking the extra time to marinate the cutlets in buttermilk. This produces fork tender results and if you do happen to over cook them, which is an easy thing being the cutlets are so thin and are baked twice, the buttermilk helps keep them moist and juicy.
Once baked they are smothered in a spicy, red pepper Arrabbiata sauce then slathered with the ricotta and spinach followed by the mozzarella cheese.
Another trip into the oven to melt the cheese(s) and plating them with spaghetti is all that stands between you and this melt-in-your-mouth goodness.