Chicken Parma

Name: Chicken Parma
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 OR 4 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; 1 Onion *finely chopped; 1-2 cloves Garlic *finely chopped; 1 Bottle (*700ml) Passata; Italian Herbs as required; Salt & Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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. No! I like them next to the chicken!

Hiroko Liston @hirokoliston

Melbourne, Australia

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. No! I like them next to the chicken!

Saved

Ingredients

40 minutes

4 servings

2OR 4 Chicken Breast Fillets
Salt and Pepper as required
Plain Flour as required
1-2Egg(s)
Panko Breadcrumbs as required
Oil for frying
1 cupShredded Mozzarella Cheese OR Pizza Cheese Mix
1/2 cupParmesan Cheese
Tomato Sauce
1Onion *finely chopped
1-2 clovesGarlic *finely chopped
1 Bottle(*700ml) Passata
Italian Herbs as required
Salt & Black Pepper

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Steps

40 minutes

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 if you use 2 large fillets, 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.
7

*Note: The photo below is the same Chicken Parma, but without Tomato Sauce. It is still very good.