‘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!
2 Chicken Breast Fillets
Salt and Pepper as required
Plain Flour as required
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
- 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.
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or rolling pin.
- Sprinkle some Salt and Pepper over and coat with Flour. Then dip in beaten Egg(s) and finally coat with Panko Breadcrumbs.
- Heat Oil to 170℃ and fry until cooked through and golden, place on a rack and drain the excess oil.
- 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.
- Grill or bake in the hot oven until cheese is melted and golden. Serve with Chips and Salad.