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Chicken Parmigiana, often affectionately called “parmi” or “parma” in Australia, is a pub classic that has become a national favourite. With its roots in Italian-American cuisine, this dish has been embraced by Australians and transformed into something uniquely their own.
It’s a hearty, indulgent meal that’s loved for its comforting combination of crispy breaded chicken, tangy tomato sauce, and melted cheese. Whether served at a local pub or made at home, Chicken Parmigiana is a dish that never fails to satisfy.
What Is Chicken Parmigiana?
Chicken Parmigiana is a breaded chicken breast, fried until golden and crispy, then topped with a rich tomato sauce and melted cheese. The dish is often served with a side of fries and a salad, balancing the richness of the chicken with something fresh.
The key to a great chicken parmigiana lies in the balance of textures and flavours: the crunch of the breadcrumb coating contrasts with the tender chicken inside, while the savoury tomato sauce complements the creaminess of the cheese. The most common cheeses used are mozzarella and Parmesan, which melt into a bubbly, golden layer over the sauce, adding an irresistible creaminess to every bite.
Ingredients and Taste
The dish starts with boneless chicken breasts, which are pounded thin to ensure even cooking. The chicken is coated in a seasoned breadcrumb mixture, typically made with breadcrumbs, herbs, and a touch of Parmesan cheese.
This creates a crunchy exterior when fried, locking in the moisture of the chicken. The tomato sauce, which is spread generously over the top, is often made with tomatoes, garlic, onions, and herbs like basil and oregano. It’s slightly tangy and sweet, providing a sharp contrast to the rich chicken and cheese.
Once fried and topped with sauce, the chicken is blanketed in cheese, usually mozzarella for its gooey texture, with a sprinkle of Parmesan for extra flavour. After a quick bake in the oven to melt the cheese and crisp up the edges, the dish is ready to serve. The result is a perfect harmony of crunchy, juicy, and cheesy, with the tomato sauce bringing everything together.
A Taste of History
Though Chicken Parmigiana’s origins lie in Italian-American cuisine, it has been fully adopted into Australian food culture, becoming a mainstay on pub menus across the country. The dish is inspired by the classic Italian dish, eggplant parmigiana, which also features a tomato sauce and cheese topping.
Italian immigrants brought their cooking traditions with them, and in the 1950s and 1960s, Chicken Parmigiana began to emerge in Italian-American communities as a variation of the eggplant dish.
Australia, with its large Italian immigrant population, quickly took to this dish, and it wasn’t long before it became a pub favourite. Over the years, the Australian version evolved into a more substantial meal, often served with fries and a fresh salad, making it the ultimate comfort food. It’s now so ingrained in Australian dining culture that ordering a “parmi” at the local pub is almost a rite of passage.
Traditional Australian Chicken Parmigiana Recipe
Serves: 4 people
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup plain flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 2 cups mozzarella cheese (shredded)
- 2 cups tomato passata (or a rich tomato sauce)
- 1 garlic clove (minced)
- 1 small onion (finely diced)
- 2 tbsp olive oil
- 1 tbsp fresh basil (chopped)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley or basil for garnish
- Optional: French fries and salad to serve
Ingredients
Directions
To begin, preheat your oven to 200°C (390°F). Lay a piece of parchment paper on a large baking tray. Using a meat mallet or rolling pin, gently pound each chicken breast between two sheets of plastic wrap until they are an even thickness, about 1.5 cm (½ inch). This ensures the chicken cooks evenly and quickly.
In a shallow dish, place the flour and season it generously with salt and pepper. In a second dish, whisk the eggs with a pinch of salt. In a third dish, combine the breadcrumbs and grated Parmesan cheese. This three-step breading process will give the chicken a crisp, flavorful coating.
Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken into the breadcrumb mixture, making sure it’s well-covered on all sides. Gently press the breadcrumbs onto the chicken to help them adhere, creating a thicker crust.
Heat a large frying pan over medium heat and add enough olive oil to coat the bottom. Fry the breaded chicken breasts in batches for 3-4 minutes on each side, or until golden brown. The goal is to get a crispy coating, but the chicken doesn’t need to be fully cooked through at this stage, as it will finish cooking in the oven. Transfer the fried chicken to the prepared baking tray.
To make the tomato sauce, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, being careful not to let the garlic burn. Pour in the tomato passata, add the fresh basil, and season with salt and pepper. Let the sauce simmer gently for 10-15 minutes to allow the flavours to meld together.
Spoon the tomato sauce generously over each fried chicken breast, making sure to cover the top completely. The sauce should be rich and thick, coating the chicken well without running off. This layer adds moisture and tangy flavour to balance the crispy chicken.
Evenly sprinkle the shredded mozzarella cheese over the top of each chicken piece. The mozzarella should form a thick, gooey layer when melted. For an extra flavor boost, you can add more grated Parmesan on top of the mozzarella. Bake the chicken in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden brown, and the chicken is cooked through.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley or basil for a burst of colour and freshness. Serve your Chicken Parmigiana with a side of crispy French fries and a simple salad for a classic pub-style meal. You can also offer extra tomato sauce on the side or drizzle a bit of olive oil over the top for added richness. Enjoy this Australian classic while it’s hot and cheesy!
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