Transforming Schnitzel into a Chicken Parmigiana Masterpiece
From crispy, golden schnitzel to a rich, cheesy, and utterly satisfying Chicken Parmigiana – this transformation is culinary magic.
Building upon our previously crafted chicken schnitzel (as detailed in the linked video [https://youtu.be/pBRuag-OPuM]), we elevate it to new heights with a vibrant Napoli sauce, savoury ham (or bacon/Parma ham for a luxurious twist), and a generous blanket of melted cheese.
This dish is a true comfort food classic, perfect for a cosy weeknight dinner or a special occasion.
The crispy base of the schnitzel provides a delightful textural contrast to the saucy, cheesy topping, creating a symphony of flavours and textures that will leave you wanting more.
Served with a simple salad or pasta, this Chicken Parmigiana is a guaranteed crowd-pleaser.
Tasting Notes:
Appearance: Golden-brown schnitzel base topped with vibrant red sauce, melted cheese, and visible ham/bacon.
Aroma: Savoury, cheesy, tomatoey, with hints of fried chicken.
Texture: Crispy schnitzel base, soft and melted cheese, tender ham/bacon, and a rich, slightly chunky sauce.
Flavour: Savoury chicken, tangy tomato sauce, salty ham/bacon, and rich, melted cheese, creating a harmonious blend of flavours.
Recipe: Chicken Parmigiana (using pre-made Schnitzel)
Yields: 4 servings Prep time: 15 minutes Cook time: 10-15 minutes
Ingredients:
4 pre-made chicken schnitzels (recipe from previous video https://youtu.be/PaPR8sFasbk or https://youtu.be/pBRuag-OPuM)
1.5-2 cups Napoli sauce (recipe link https://youtu.be/Vel_kwCfu8g or your favourite store-bought sauce)
4-8 slices of ham, bacon, or Parma ham
2 cups shredded mozzarella cheese (or a mix of mozzarella and Parmesan)
Optional: Fresh basil leaves for garnish
Salad or cooked pasta for serving
Instructions:
Preheat oven to 375°F (190°C) or prepare your grill for medium heat.
Place the schnitzels on a baking sheet or oven-safe dish.
Top each schnitzel with slices of ham, bacon, or Parma ham.
Spoon a generous amount of Napoli sauce over each schnitzel, ensuring it’s evenly distributed.
Sprinkle a generous amount of shredded cheese over the ham/bacon/nap.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Alternatively, grill until the cheese is melted and slightly charred.
Remove from the oven/grill and let rest for a few minutes.
Garnish with fresh basil leaves (optional) and serve immediately with a fresh salad or cooked pasta.
Tips/Variations:
Cheese variations: Use provolone, fontina, or a blend of Italian cheeses for a different flavour profile.
Spicy kick: Add a pinch of red pepper flakes to the Napoli sauce.
Vegetable additions: Add sliced mushrooms, bell peppers, or onions under the cheese for extra flavour and nutrition.
Garlic breadcrumbs: Sprinkle garlic breadcrumbs over the cheese before baking for extra crunch and flavour.
Make ahead: You can assemble the Parmigianas ahead of time and bake them just before serving.
Grilling: Keep a close eye when grilling to avoid burning the schnitzel or cheese.
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G’day and welcome back to the kitchen. Today we’re taking our delicious chicken schnitzel from the previous episode and turning it into a truly iconic dish that’s heavily featured in Aussie pubs. Chicken parmigiana or simply chicken parmi. We’ll need some perfectly crispy schnitzels ready to go. Try and keep the schnitzels slightly undercooked as the chicken will continue to cook when we start to melt the cheese. Check out the longer video for hints and tips around crumbing and cooking your delicious schnitzels. Now we’re gonna layer on some incredible flavours. We’ll start with some delicious prosciutto. You can also use regular ham and bacon is great for a smoky twist. But that prosciutto makes for an extra special treat. I love the prosciutto version. Then we’ll add a generous helping of my homemade Napoli sauce. And of course, no parmigiana is complete without a generous topping of cheese. I use a combination of three, Parmesan, Mozzarella and Tasty Cheddar. Some people prefer having the Napoli sauce down first before adding the cured meat and cheese. Have a play around and see what works best for you. Now we’ll bake it until the cheese is melted and bubbly. You can even grill it further for a slightly charred finish. I start with the shelf lower down to fully melt the cheese before raising the shelf back up and continuing to toast for crispy golden brown crust. And there you have it, a magnificent chicken parmigiana built upon our crispy schnitzel base. Serve it with a fresh salad, some pasta or your favourite sides. Thank you so much for watching today. Don’t forget to like, subscribe and hit the notification bell for more delicious recipes.
Dining and Cooking