A crumbed and fried chicken breast smothered in rich tomato sauce and melted cheese, served pub-style with chips and salad.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Pound chicken breasts to even 1.5cm thickness between sheets of plastic wrap.
-
2
Season flour with salt and pepper. Coat chicken in flour, dip in egg, press into breadcrumbs.
-
3
Shallow-fry crumbed chicken in hot oil 3-4 min per side until golden and cooked through. Drain on paper towels.
-
4
Place chicken on a baking tray. Spoon passata over each piece, sprinkle with oregano.
-
5
Top generously with mozzarella and Parmesan.
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6
Grill under a hot broiler for 3-4 min until cheese is melted and bubbling golden.
Did You Know?
The chicken parmi is so beloved in Australia that pubs hold weekly "parmi nights" and fierce debates rage over whether it's called a parmi or parma.
Chef's Notes
Equipment Tips
- deep skillet
- baking tray
- meat mallet
Garnishing
parsley
Accompaniments
chips, garden salad
The Story Behind Chicken Parmigiana
Adapted from Italian-American chicken parmigiana by Italian immigrants to Australia, the chicken parmi became the quintessential Australian pub meal in the 1980s. Every pub offers its own version, and it consistently tops polls as Australia's favourite pub dish. The parmi-versus-parma naming debate divides the nation along state lines.
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