Step 1

For the chicken cutlets:

Step 2

Add the flour to a shallow bowl.

Step 3

In another bowl, beat the eggs with a fork until blended.

Step 4

In a third bowl, mix together the breadcrumbs, cheese, parsley, salt and pepper. Arrange the bowl on a work surface so that they are lined up next to each other.

Step 5

Carefully dip a cutlet into the flour, making sure both sides are covered, dip into the egg mixture and finally dip into the breadcrumb mixture and coat both sides very well while gently tapping off any access.

Step 6

Transfer to a serving plate, season with salt and pepper and set aside while repeating with the remaining cutlets.

Step 7

In a large, heavy skillet, heat extra virgin olive oil over medium heat. Add cutlets and sauté on both sides until golden brown. Make sure cutlets are cooked all the way through. Remove from pan and place on paper towels to drain excess oil.

Step 8

For the ricotta:

Step 9

In a bowl, mix ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

Step 10

To assemble:

Step 11

Preheat oven to 375 F.

Step 12

Cut tomatoes in half and then into wedges.

Step 13

Place a scoop (3 to 4 tablespoons) of ricotta cheese mixture in the center of each cutlet and surround with alternating red and yellow tomato wedges, separated by a slice of mozzarella cheese.

Step 14

Sprinkle with basil and oregano. Season with salt and pepper to taste.

Step 15

Bake for about 6 to 8 minutes. Serve immediately.