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Chicken Parmigiana
An iconic Australian pub classic: tender chicken schnitzel topped with rich Napoli sauce, savoury ham, and melted mozzarella cheese, baked to golden perfection.
đ§ Ingredienser
- 4 Chicken breast(Boneless, skinless, about 180-200g each. You can also use chicken thighs.)
- 100 g Plain flour(For dredging.)
- 2 Eggs(Lightly beaten, for egg wash.)
- 150 g Breadcrumbs(Panko breadcrumbs are recommended for extra crispiness.)
- 1 teaspoon Salt(Or to taste.)
- 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
- 200 ml Vegetable oil(For shallow frying. Enough to come about 1cm up the side of the pan.)
- 200 ml Napoli sauce(Good quality store-bought or homemade marinara/tomato sauce.)
- 4 slices Ham(Thinly sliced leg ham or good quality deli ham.)
- 200 g Mozzarella cheese(Shredded or thinly sliced. Low-moisture mozzarella works best.)
- 50 g Parmesan cheese(Optional, grated, for extra flavour.)
đšâđł Instruktioner
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or the flat side of a heavy pan, gently pound the chicken to an even thickness of about 1-1.5 cm. This ensures even cooking.
â±ïž 5 minutes - 2
Set up the breading station: Prepare three shallow dishes. In the first, place the flour seasoned with salt and pepper. In the second, whisk the eggs. In the third, place the breadcrumbs. If using, mix the grated Parmesan cheese into the breadcrumbs.
â±ïž 5 minutes - 3
Bread the chicken: Dredge each chicken breast first in the seasoned flour, shaking off any excess. Then dip it into the beaten egg, letting any excess drip off. Finally, coat thoroughly with the breadcrumbs, pressing gently to ensure they adhere well. Place the breaded chicken breasts on a plate or tray.
â±ïž 5 minutes - 4
Shallow fry the chicken: Heat the vegetable oil in a large frying pan over medium-high heat. The oil is ready when a breadcrumb dropped in sizzles immediately. Carefully place the breaded chicken breasts into the hot oil (you may need to do this in batches to avoid overcrowding). Fry for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove from the pan and drain on paper towels.
â±ïž 10 minutes - 5
Assemble the parmigiana: Preheat your oven to 190°C (375°F). Place the fried chicken breasts in a single layer in an ovenproof dish or on a baking sheet. Spoon a generous amount of Napoli sauce over each chicken breast, spreading it evenly. Top each with a slice of ham, ensuring it covers most of the sauce.
â±ïž 5 minutes - 6
Add the cheese: Layer the mozzarella cheese evenly over the ham. If using, sprinkle any remaining Parmesan cheese on top.
â±ïž 2 minutes - 7
Bake until golden and bubbly: Place the dish in the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown. The sauce should be hot and the chicken heated through.
â±ïž 15 minutes - 8
Serve immediately: Carefully remove the Chicken Parmigiana from the oven. Let it rest for a minute before serving hot.
â±ïž 1 minute
đĄ Proffstips
- âFor an authentic pub experience, serve with crispy chips (fries) and a fresh side salad.
- âThe debate between 'Parmi' and 'Parma' is a long-standing Australian culinary discussion â enjoy it your way!
- âEnsure your oil is hot enough before frying the chicken; this prevents it from becoming greasy and ensures a crispy coating.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Eggplant Parmigiana: Substitute the chicken with thick slices of eggplant, breaded and fried.
- Veal Parmigiana: Use thinly sliced veal cutlets instead of chicken.
- Spicy Kick: Add a pinch of chilli flakes to the Napoli sauce or breadcrumbs.
- Different Cheese: Experiment with provolone, gruyere, or a blend of cheeses.