Australian Chicken Parmigiana

About This Recipe

The 'Chicken Parmi' or 'Parma' is so embedded in Australian pub culture that some states hold passionate debates about which venue serves the best version. Despite its Italian-American roots, Australia has made the chicken parmigiana entirely its own. The Australian pub parma typically features a crumbed chicken schnitzel, tangy tomato passata, and a generous blanket of melted mozzarella and ham. Served with chips and salad, it's the undisputed king of Australian counter meals.

Ingredients

Serves 4

• 4chicken breasts(butterflied or pounded to 1cm thickness)
• 100 gplain flour(seasoned with salt and pepper)
• 2eggs(beaten)
• 150 gpanko or dried breadcrumbs
• 50 gParmesan(finely grated)
• vegetable oil(for shallow frying)
• 250 mltomato passata
• 1 tspdried oregano
• 2garlic cloves(minced)
• 4slices of leg ham(optional but traditional)
• 150 gmozzarella(grated or sliced)
• 50 gColby or cheddar cheese(grated)

Instructions

1. 1

   Make the tomato sauce

   Fry garlic in a little oil for 30 seconds. Add passata and oregano, season with salt and pepper. Simmer 10 minutes until slightly thickened. Set aside.

2. 2

   Crumb the chicken

   Mix Parmesan into the breadcrumbs. Set up a crumbing station: seasoned flour, beaten egg, and the breadcrumb mixture. Coat each chicken breast in flour, then egg, then breadcrumbs, pressing firmly to adhere.

   Double-crumbing (flour–egg–crumb–egg–crumb) creates an extra-thick, crunchier coating.

3. 3

   Fry the schnitzel

   Heat 1cm of oil in a large pan to 175°C. Fry chicken 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.

4. 4

   Top and grill

   Preheat oven grill to high. Place schnitzel on a baking tray. Top each with a spoonful of tomato sauce, a slice of ham (if using), then a generous layer of mixed mozzarella and cheddar. Grill for 3–5 minutes until the cheese is melted, golden and bubbling.

5. 5

   Serve

   Serve immediately with hot chips and a simple green salad. A cold Australian lager is the traditional accompaniment.

Watch: Australian Chicken Parmigiana

Variations

• •

  Hawaiian Parmi: add a slice of pineapple and swap the ham for bacon.

• •

  Veal Parmigiana: use veal schnitzel instead of chicken for the original Italian-American version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate cooked schnitzel (without sauce/cheese) for up to 2 days. Assemble and grill just before serving.

Frequently Asked Questions