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Chicken Parmigiana (Parmy) Recipe – Australian Style
Ingredients:
For the chicken:
4 chicken breasts (skinless and boneless)
1 cup breadcrumbs (preferably Italian or panko breadcrumbs)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup grated Parmesan cheese (optional, to give the breading more flavor)
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Vegetable oil (for frying)
For the tomato sauce:
1 can (400g) crushed tomatoes or tomato puree
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon sugar (to balance the acidity)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
For assembly:
1 cup shredded (or sliced) mozzarella cheese
1/2 cup Parmesan cheese grated
1 tablespoon fresh basil or chopped parsley (optional, for garnish)
Instructions:
1. Prepare the chicken:
Flatten the chicken: Place the chicken breasts between two sheets of plastic wrap or in a freezer bag. Using a kitchen mallet or rolling pin, pound the breasts until they are an even thickness, about 1 cm thick. This will ensure that the chicken cooks evenly.
Bread the chicken: In a deep plate, mix the breadcrumbs with the garlic powder, oregano, salt and pepper. In another plate, place the flour. In a third plate, beat the eggs.
Dry each chicken breast first in the flour (covering both sides well), then in the beaten egg and finally in the breadcrumb mixture. Make sure the chicken is well coated with the breadcrumbs.
2. Fry the chicken:
In a large skillet, heat enough vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for 3-4 minutes on each side, or until golden and crispy. The chicken doesn’t have to be fully cooked at this point, as it will finish cooking in the oven.
Once fried, place the chicken breasts on a plate with paper towels to remove excess oil.
3. Prepare the tomato sauce:
In a frying pan over medium heat, add the olive oil and fry the chopped garlic for about 30 seconds, until it becomes fragrant.
Add the tomato puree or crushed tomatoes, sugar, oregano, basil, salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Assemble the Chicken Parmigiana:
Preheat the oven to 200°C (400°F).
Place the fried chicken breasts on a baking sheet.
Pour a generous amount of tomato sauce over each chicken breast.
Add a generous layer of grated mozzarella cheese and sprinkle the parmesan cheese on top.
Place the tray in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (you can cut a piece off to check).
5. Serve:
Once ready, remove from the oven and garnish with fresh basil or chopped parsley (optional).
Serve the Chicken Parmigiana hot, accompanied by French fries, a green salad or rice.
Tips:
For extra flavour: You can add a few slices of fresh tomato on top of the tomato sauce before adding the cheese.
Variation with ham: In some versions of this dish, a layer of ham is placed on top of the chicken before adding the sauce and cheese.
Accompaniment: In addition to French fries, you can serve it with fresh salads, rice or even mashed potatoes.
This Chicken Parmigiana is a comforting and tasty dish, perfect for a full meal or a special dinner. Enjoy this Australian classic!