2 Easy Restaurant COPYCAT RECIPES that will BLOW YOUR MIND!!

Combine 15 ounces of ricotta cheese, 1 bag of five cheese Italian blend, 2 tablespoons of Italian seasoning, and 1 egg in a medium bowl and stir together.

Cook lasagna noodles in boiling water until al dente, about 10 noodles, and drain them.

Toast Italian bread crumbs in 1 tablespoon of olive oil until they are golden brown, stirring occasionally.

Lay out cooked lasagna noodles flat and fill each with about three scoops of the ricotta mixture, keeping it away from the edges, then roll them up.

Place rolled lasagna fritta in a container lined with parchment paper and freeze for at least 1 hour.

Preheat air fryer to 400 degrees Fahrenheit.

Mix toasted bread crumbs with some grated Parmesan cheese.

Dip each frozen lasagna roll in egg, then coat with the bread crumb mixture, and place in the air fryer.

Spray the tops of the lasagna rolls with cooking spray and air fry at 400 degrees for 16 minutes, flipping halfway and spraying the other side halfway through.

Serve lasagna fritta on a bed of marinara sauce, topped with alfredo sauce and garnish with chopped parsley.

For chicken Costello, set up a breading station with flour, 2 whisked eggs, and a mixture of Panko bread crumbs, grated Parmesan, and lemon zest.

Heat oil and 2 tablespoons of butter in a pan until hot.

Coat chicken cutlets in flour, dip in egg, then coat with the bread crumb mixture, and carefully place into the hot oil.

Fry chicken cutlets for 3 to 5 minutes on each side until golden brown.

Equipment Needed

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Dietary

Allergens