Chicken Parmigiana, or “Chicken Parma” as it’s commonly known in Australia, is one of the most popular dishes in the country and is a staple in Australian pubs, restaurants and RSLs.
One of the reasons why Chicken Parma is so popular is that it’s a simple dish with comfort food appeal. It’s a great option for individuals and families, as it’s easy to prepare and can be served with a variety of sides and is affordable and filling.
Chicken Parma has become so ingrained in Australian culture that it’s considered a pub staple. In fact, many pubs have their own special twist on the dish, with variations that include different toppings or sauces.
For this recipe we are being relatively traditional, sticking to a slightly chunky tomato sauce and boosting the flavor of the breading to include parmesan cheese and dried oregano.
One of the biggest problems we ran into for this dish was how to avoid overcooking the chicken as it goes through two rounds of cooking. To solve this we opted to broil the chicken at the end, instead of baking it.
Broiling the chicken allows you to more quickly melt the cheese topping without making the chicken too dry. It does require you to be attentive to avoid burning the top, and it may mean you need to experiment with the strength and distance from the broiler.
TIP 1: Fry the second side of the chicken for less time than the first and then allow for it to brown further under the broiler.
TIP 2: To ensure easier melting and better flavour always buy a block of cheese and grate it yourself. Pre-grated cheese contains preservatives to stop it from clumping that also interfere with melting.
INGREDIENTS
1 Boneless, skinless Chicken breast
1/4 cup and 1 tablespoon of cooking oil
1/2 cup of flour
1 egg
1 cup of panko or breadcrumbs
3/4 cup grated parmesan
1/2 cup shredded mozzarella
1/3 cup of canned tomatoes
2-3 cloves of garlic, chopped finely
2 tablespoons dried oregano
Fresh basil leaves
1/2 teaspoon chili flakes
Sea salt and pepper to taste
INSTRUCTIONS
PREPARE THE CHICKEN
1. Butterfly the chicken breast by cutting it lengthwise without going all the way through.
2. Place the fillet between two pieces of parchment paper and flatten it using a rolling pin or meat mallet.
3. Season the chicken breasts liberally with salt and pepper and set aside.
PREPARE THE SAUCE
4. Open the can of tomatoes and in a bowl tamp down on them until you get the consistency you prefer.
5. Heat a tablespoon of oil in a pan on medium heat. Add the chopped cloves of garlic and cook until lightly browned. Add the tomatoes, a tablespoon of dried oregano, salt and pepper and the chili flakes. Stir until the sauce is still moist but not runny. Add chopped, fresh basil leaves off the heat and set aside.
BREAD THE CHICKEN
6. Set up a breading station with one bowl or plate with flour, one bowl with a beaten egg, and one bowl or plate with panko (or breadcrumbs), grated parmesan, one tablespoon of dried oregano and salt and pepper mixed together.
7. Coat the chicken breast with flour, shaking off any excess. Then dip the piece in the beaten egg before coating with the panko or breadcrumb mixture.ย Use your hands to press the breading onto the chicken as necessary to make sure it is fully covered.
8. Heat 1/4 cup of oil on medium to high heat. When the oil is shimmering, add the breaded chicken and fry until the underside is golden brown. Flip and fry the second side until it is cooked, but a lighter shade than the first side.
9. Turn on the broiler and place the chicken on a broiler pan with the less browned side facing up. Spoon on the tomato sauce across the middle of the fillet, top it with grated parmesan and then the grated mozzarella. Try to keep the parmesan under the mozzarella so that it doesn’t burn.
10. Place the chicken under the broiler until the cheese has melted and the topside of the chicken has darkened. Be careful not to burn it.
11. Remove from the chicken from the broiler and let it rest for 5-10 minutes. Tent the parma with foil to help it retain heat. Sprinkle more fresh basil on the top, serve and enjoy!