Classic Chicken Parma with Crispy Herbed Coating
Classic Chicken Parma with Crispy Herbed Coating
Step into the heart of Australian home cooking with this Classic Chicken Parma, a beloved dish that perfectly embodies casual dining down under. While its roots trace back to Italian-American cuisine, the "Parma" has carved out a unique identity on Aussie pub menus and family tables. Imagine tender chicken breasts, expertly pounded and coated in a crisp, herby panko crumb, then fried to a irresistible golden hue. It's then generously topped with a vibrant marinara sauce and a blanket of melted mozzarella and sharp parmesan cheese, baked until bubbly and irresistible. The crispy texture of the coating, the tangy sweetness of the sauce, and the gooey, savoury cheese create a symphony of flavours and textures that make it a perennial favourite. This recipe brings authentic pub-style flair right into your kitchen, perfect for a hearty weeknight dinner or a relaxed weekend feast. Give this ultimate comfort food experience a try!
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Prepare the Chicken
- 1Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1cm (0.5 inch).
- 2Season both sides of the chicken breasts lightly with salt and pepper.
Coat the Chicken
- 1Set up three shallow dishes. In the first, place the beaten eggs. In the second, combine the breadcrumbs, 0.5 cup grated parmesan, dried herbs, salt, and pepper. Mix well.
- 2Dip each pounded chicken breast first into the beaten eggs, ensuring it's fully coated, then let any excess drip off.
- 3Transfer the egg-coated chicken to the breadcrumb mixture. Press the crumbs firmly onto both sides to ensure an even and generous coating.
- 4Repeat with remaining chicken breasts.
Cook the Chicken
- 1Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the coated chicken breasts (you may need to do this in batches to avoid overcrowding).
- 2Fry for 3-4 minutes per side, until golden brown and crisp. The chicken will not be fully cooked through at this stage.
- 3Remove the chicken from the skillet and place on a baking sheet lined with parchment paper.
Assemble and Bake
- 1Preheat your oven to 190°C (375°F).
- 2Spoon a generous amount of marinara sauce over each fried chicken breast, spreading it evenly.
- 3Top the sauce with shredded mozzarella cheese, ensuring it covers the sauce and chicken.
- 4Sprinkle the remaining 0.25 cup of grated parmesan cheese over the mozzarella.
- 5Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through, the sauce is bubbling, and the cheese is melted and lightly golden.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 55 g
- Fat
- 35 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 55 g |
| Fat | 35 g |
| Carbs | 45 g |
Tips
- Ensure chicken breasts are pounded to an even thickness for consistent cooking and tenderness.
- Don't overcrowd the pan when frying; cook in batches to achieve maximum crispiness.
- Serve immediately with a side salad, chips, or steamed vegetables for a complete meal.
