‘Chicken Parmigiana’ is commonly called ‘Chicken Parma’ or simply ‘Parma’ in Australia. Some Aussies call it ‘Parmy’ or ‘Parmie’. It is a staple pub food and typically served with a side of chips and salad, as I have seen last twenty-plus years. It’s a chicken breast dish but not low-calorie at all.
I placed chips next to the chicken, but there is a dispute about the location of the chips. Some say the chips should be served under the chicken. I like them next to the chicken!


4 Servings


2 Chicken Breast Fillets
Salt and Pepper as required
Plain Flour as required
1-2 Egg(s)
Panko Breadcrumbs as required
Oil for frying
1 cup Shredded Mozzarella Cheese OR Pizza Cheese Mix
1/2 cup Parmesan Cheese

Ingredients for Tomato Sauce

1 Onion *finely chopped
1-2 cloves Garlic *finely chopped
1 Bottle (*700ml) Passata
Italian Herbs as required
Salt & Black Pepper

  1. Make Tomato Sauce first. Heat Olive Oil in a large saucepan. Add Onion and Garlic, and cook until soft. Stir in Passata and Italian Herbs. Season with Salt and Black Pepper. Simmer for 5 minutes or until slightly thickened.
  2. Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or rolling pin.
  3. Sprinkle some Salt and Pepper over and coat with Flour. Then dip in beaten Egg(s) and finally coat with Panko Breadcrumbs.
  4. Heat Oil to 170℃ and fry until cooked through and golden, place on a rack and drain the excess oil.
  5. Place the chicken cutlets on a baking tray, spoon plenty of tomato sauce on each chicken, and top with 1/4 cup shredded Mozzarella and 2 tablespoons Parmesan.
  6. Grill or bake in the hot oven until cheese is melted and golden. Serve with Chips and Salad.