Chicken Parmigiana (Australian Pub-Style Chicken Parma)
In short: Crumbed chicken breast topped with tomato sauce, ham and melted cheese, baked until bubbling and served pub-style with chips and salad. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
The chicken parma is a pub-menu favorite across Australia, often arriving on a plate wider than the chicken itself. A flattened chicken breast is crumbed and fried, then topped with tomato sauce, a slice of ham and melted cheese. People argue over whether the ham goes under or over the sauce, and whether chips or salad belongs on the side, but most agree on a crisp crumb and plenty of cheese.
Instructions
- Make the sauce. Heat the olive oil in a small pan, cook the garlic for 30 seconds, then add the tomatoes, sugar, oregano and salt. Simmer for 12 to 15 minutes until thick.
- Slice each chicken breast in half horizontally to make 4 thinner fillets. Pound each between sheets of baking paper to about 1.5 cm (1/2 in) thick.
- Set up three plates: flour mixed with the salt and pepper, beaten egg, and the breadcrumbs mixed with the parmesan. Coat each fillet in flour, then egg, then crumbs, pressing the crumbs on firmly.
- Rest the crumbed fillets on a tray in the fridge for 15 minutes so the coating sets.
- Heat the oven to 220°C (425°F) and line a baking tray. Heat the oil in a large frying pan over medium-high heat and fry the fillets for 3 minutes per side until golden. Drain on paper towels.
- Lay the fillets on the tray. Spoon the sauce over each, top with a slice of ham and the cheese.
- Bake for 10 to 12 minutes until the cheese is bubbling and golden and the chicken reaches 74°C (165°F). Rest for 3 minutes, then serve with chips and salad.
Tips
- Resting the crumbed fillets in the fridge keeps the crust attached to the chicken during frying.
- The sauce keeps for 3 days in the fridge. Swap the ham for bacon, or add a pinch of chili flakes to the sauce for some heat.
Questions and answers
Can I make chicken parmigiana ahead?
Crumb the chicken and make the sauce up to a day ahead and keep both in the fridge. Fry and bake just before serving so the crumb stays crisp.
Can I air-fry the chicken instead of frying it?
Yes. Spray the crumbed fillets with oil and air-fry at 200°C (400°F) for 10 to 12 minutes, turning once, then top and bake as in the recipe.
What is the difference between a chicken parma and chicken parmesan?
The Australian parma is usually larger, topped with ham and served with chips. It is otherwise close to the Italian-American chicken parmesan.
How long does it take to make Chicken Parmigiana (Australian Pub-Style Chicken Parma)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Chicken Parmigiana (Australian Pub-Style Chicken Parma)?
About 640 kcal per serving, with 52 g of protein, 41 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 41 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 1550 mg |
Estimated values, calculated from the ingredients.
