Chicken Parmigiana

Name: Chicken Parmigiana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Australia
Ingredients: Chicken breast, butterflied — 2 pieces (300 g / 10.5 oz); Plain flour — 60 g (1/2 cup); Egg, beaten — 2 eggs; Breadcrumbs, dry — 100 g (1 cup); Tomato passata — 200 ml (3/4 cup); Mozzarella cheese, shredded — 100 g (1 cup); Ham slices — 2 slices; Olive oil, for frying — 60 ml (1/4 cup); Salt — 1/2 tsp; Black pepper — 1/4 tsp

The Quirky Foodster Team

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15 minutes

Prep

20 minutes

Cook

Ingredients

Chicken breast, butterflied — 2 pieces (300 g / 10.5 oz)
Plain flour — 60 g (1/2 cup)
Egg, beaten — 2 eggs
Breadcrumbs, dry — 100 g (1 cup)
Tomato passata — 200 ml (3/4 cup)
Mozzarella cheese, shredded — 100 g (1 cup)
Ham slices — 2 slices
Olive oil, for frying — 60 ml (1/4 cup)
Salt — 1/2 tsp
Black pepper — 1/4 tsp

Method

Preheat the oven to 200°C (390°F).
Season the chicken with salt and pepper, then coat in flour, dip in egg, and press into breadcrumbs.
Heat olive oil in a frying pan over medium heat and fry the chicken 3-4 minutes per side until golden.
Transfer chicken to a baking tray, top each piece with tomato passata, a slice of ham, and shredded mozzarella.
Bake for 10-12 minutes until the cheese is melted and bubbling.
Serve with chips and a side salad.

Introduction: Known affectionately as a “parma” or “parmi,” this dish is a pub-food institution in Australia, brought by Italian immigrants and adapted into a hearty, distinctly Australian pub lunch.

Cultural Background: Known affectionately as a “parma” or “parmi,” this dish is a pub-food institution in Australia, brought by Italian immigrants and adapted into a hearty, distinctly Australian pub lunch. It’s often the centrepiece of “parma night” specials at local pubs across the country.

Tips: Butterfly the chicken evenly for consistent cooking. Let the crumbed chicken rest for 5 minutes before frying to help the coating stick.

Variations: Some versions skip the ham for a simpler “parma.” Add fresh basil on top before serving for extra freshness.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 10-12 minutes until warmed through and crisp.

Nutrition: Calories: 620 kcal | Protein: 48 g | Carbs: 32 g | Fat: 32 g | Sodium: 890 mg

FAQs:

Q: What’s the difference between a parma and parmigiana?
A: They’re the same dish — “parma” is simply the common Australian nickname.

Q: Can I use chicken thighs instead?
A: Yes, though breast is more traditional for a classic parma.