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, flavourful 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!