Chicken Parmigiana, or simply Parmi, is one of Australia’s most iconic pub meals. This Aussie classic features a crispy breaded chicken schnitzel topped with rich tomato sauce and melted cheese — a comforting and indulgent dish that’s a menu favourite across the country.
Served with hot chips and a fresh side salad, Chicken Parmigiana is the definition of hearty and satisfying. This homemade version captures the classic pub-style experience — perfect for dinner at home.
Ingredients:
- 2 large chicken breasts, halved horizontally (to make 4 fillets)
- ½ cup plain flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan
- 1 cup shredded mozzarella
- 1½ cups tomato passata or pasta sauce
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper
- Olive oil for frying
Instructions:
- Prepare the sauce: In a saucepan, heat a little olive oil. Add garlic and cook for 1 minute. Add passata, oregano, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Set aside.
- Prep the chicken: Flatten the chicken pieces slightly for even thickness. Season with salt and pepper.
- Crumb the chicken: Dredge each fillet in flour, dip in beaten egg, then coat with a mix of breadcrumbs and Parmesan.
- Fry the schnitzels: Heat olive oil in a frying pan over medium heat. Fry chicken until golden on both sides (3–4 minutes per side). Drain on paper towel.
- Assemble and bake: Place schnitzels on a lined baking tray. Spoon tomato sauce over each piece. Top with mozzarella.
- Bake at 200°C (390°F) for 10–12 minutes, or until cheese is melted and bubbly.
- Serve hot with chips and salad.
