Name: Campbell Pizzas Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 cups vegetable oil (for frying); 1 tbs unsalted butter; 2 tbs olive oil; 1 pieces yellow onion, finely chopped; 3 pieces garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 6 pieces fresh basil leaves (optional); 8 oz mozzarella cheese, sliced or shredded; 0.25 cups grated Parmesan cheese (for topping); 2 tbs fresh parsley, chopped (optional)

Method

Chicken Cutlets

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, pound breasts to an even thickness about 1/2 inch. Trim any large thin edges. Pat dry with paper towels.

Season and set up breading stations

Season both sides of the pounded chicken with 1.5 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Place flour in a shallow dish. In a second shallow dish, whisk together 2 eggs and 2 tbs milk until combined. In a third shallow dish, mix 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the cutlets

Dredge each seasoned breast first in flour, shaking off excess; then dip in the egg wash; then press into the breadcrumb mixture, coating thoroughly and pressing so crumbs adhere. Set breaded cutlets on a wire rack.

Fry the cutlets

In a large skillet over medium heat, warm 1/2 cup vegetable oil and 1 tbsp unsalted butter until shimmering (about 350°F if using a thermometer). Fry 2 cutlets at a time, careful not to overcrowd, until golden brown, about 3-4 minutes per side. Adjust heat as needed to avoid burning. Transfer fried cutlets to a paper-towel-lined tray or wire rack to drain and keep warm. Repeat with remaining cutlets.

Marinara Sauce

Cook aromatics

While frying or after frying the last cutlets, heat 2 tbs olive oil in a medium saucepan over medium heat. Add 1 chopped onion and sauté until soft and translucent, about 5-7 minutes. Add 3 minced garlic cloves and cook until fragrant, ~30 seconds.

Simmer the sauce

Stir in 28 oz crushed tomatoes and 2 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15-20 minutes, stirring occasionally, to thicken and develop flavor. Taste and adjust seasoning. Stir in torn fresh basil leaves if using, in the last minute of simmering.

Assembly & Baking

Preheat oven

Preheat the oven to 425°F (220°C). Lightly oil a baking dish or use a 9x13-inch pan.

Assemble chicken parmigiana

Spread a thin layer (about 3/4 to 1 cup) of the marinara sauce on the bottom of the baking dish to prevent sticking. Place 4 fried chicken cutlets in the dish in a single layer. Spoon about 1/2 to 3/4 cup marinara over each cutlet, spreading to cover but leaving some edges exposed. Top each cutlet with approximately 2 oz (about 1/4 cup) mozzarella (sliced or shredded). Sprinkle the 1/4 cup grated Parmesan evenly across the tops.

Bake to melt cheese

Bake in the preheated oven until the cheese is fully melted and bubbling and the sauce is hot, about 8-12 minutes. For a lightly browned top, place under the broiler for 1-2 minutes — watch carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 3 minutes. Sprinkle chopped fresh parsley over the top and additional grated Parmesan if desired. Serve each cutlet hot with extra marinara on the side. Recommended serving: over pasta, with a side salad, or with garlic bread.