• Begin by slicing the chicken breasts in half and generously seasoning them with salt and pepper. For thicker pieces, consider pounding them to achieve uniformity.

For Chicken Coating:

• Set up three shallow dishes: pour flour into one, beat 4 eggs in the second, and place the bread crumbs in the last.
• One by one, dredge each chicken piece in flour, immerse it in the beaten eggs, and finally cover it with breadcrumbs.

For Frying Chicken:

• Heat vegetable oil in a cast iron skillet over medium heat. Cook the chicken cutlets until they become golden brown and crispy, around 4 minutes per side. Drain them on paper towels afterward.

For Assembling Lasagna:

• In a medium-sized bowl, blend the ricotta with the remaining beaten egg until the mixture is smooth.
• Preheat your oven to 350°F (180°C).
• Layer about one-third of the marinara sauce in the bottom of a casserole dish, then place 4 lasagna noodles over it. Spread half of the ricotta mixture and 3 fried chicken pieces on top. Finish with half a cup each of mozzarella and parmesan cheese.
• Repeat this layering: add another set of noodles, followed by the remaining ricotta, 3 chicken cutlets, and another half cup of both mozzarella and parmesan cheese. Cover with the remaining marinara sauce and the rest of the cheeses.
• Cover the casserole dish with aluminum foil and bake for 45 to 60 minutes, removing the foil for the final 10 minutes to allow the cheese to bubble and brown.
• After baking, sprinkle with fresh basil and serve while hot.