Chicken Parmigiana
Chicken parmigiana, or simply 'parma', found its way to Australia through 20th-century Italian culinary influence, but quickly became a distinctly Australian dish, far removed from the original melanzane alla parmigiana. Today it's so widespread that many pubs even run a weekly 'Parma Night' with special prices. Versions vary wildly from pub to pub, from the classic ham-and-mozzarella to variations topped with pineapple or bacon, but the base stays the same: crispy crumbed chicken, tomato sauce, and generously melted cheese.
An Aussie pub classic
The 'parma', as it's known for short, is the star of every Australian pub menu, served big and generous.
Crispy crumb is key
Pounded thin and coated in fine breadcrumbs, the chicken stays crunchy even under sauce and cheese.
A simple tomato sauce
A quick garlic tomato sauce balances the richness of the crumbed chicken and melted cheese.
Ham and mozzarella on top
A slice of ham and melted mozzarella form the final layer, grilled until bubbling.
Ingredients 4 servings
- 4 chicken breast fillets
- 100g flour
- 2 eggs, beaten
- 150g fine breadcrumbs
- 300ml tomato passata
- 2 garlic cloves
- 4 slices leg ham
- 200g grated mozzarella
- Oil for frying
How to make it
- 1Pound the chicken thin for even thickness, then season with salt and pepper.
- 2Dust each fillet in flour, dip in beaten egg, and coat thoroughly in breadcrumbs.
- 3Fry the crumbed chicken in hot oil until golden and cooked through, then drain on paper towel.
- 4Simmer the tomato passata with chopped garlic until it thickens into a rich sauce.
- 5Arrange the fried schnitzels on a tray and spoon the tomato sauce over each one.
- 6Layer a slice of ham and a generous handful of mozzarella on top of each piece.
- 7Grill until the cheese is melted and bubbling, then serve with chips and salad.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
