CHICKEN PARMAGIANA
Chicken parmigiana, often shortened to “chicken parma” or “chicken parmesan,” is a popular dish believed to have originated from Italian immigrant communities in the United States during the early 20th century. It was inspired by traditional Italian dishes such as eggplant parmigiana, where slices of eggplant were layered with tomato sauce and cheese. As Italian immigrants adapted their cooking to ingredients that were more widely available in America, chicken became a common substitute. The dish typically consists of a breaded chicken breast that is fried until golden, then topped with rich tomato sauce and melted mozzarella or parmesan cheese before being baked. It is commonly served with pasta, salad, or chips, depending on the country and style of preparation.
Over time, chicken parmigiana grew into an internationally recognised comfort food, particularly in countries like the United States and Australia. In Australia, the “parma” became a staple meal in pubs and casual restaurants, often served as a hearty and affordable menu option. Its popularity comes from the combination of crispy chicken, savoury tomato sauce, and melted cheese, which creates a satisfying balance of textures and flavours. The dish has also evolved through modern variations, with chefs adding ingredients such as ham, bacon, or different cheeses to personalise the recipe.
CHICKEN PARMAGIANA
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CHICKEN PARMAGIANA 〰️
Time: 30 minutes
Serves: 2
1 litre vegetable oil
2 large chicken breast
1/4 cup flour
2 eggs
110gm panko breadcrumbs
200gm tomato sugo
150gm shredded mozzarella cheese
Sea salt flakes, to taste
Garnish: Finely chopped fresh parsley
Preheat oven to grill setting on highest temperature.
Prep a large pan with vegetable oil and place on medium high heat until it begins to steam with heat, aiming for 180 degrees Celsius, throw a panko crumb in and if it starts immediately bubbling around it, it’s ready to fry.
To make the schnitzel start by opening up the breast pieces. Carefully cut horizontally through the chicken breast to create a larger thinner fillet. Place a piece of cling film on top and hammer down the fillets with a rolling pin to thin out the fillet.
In first tray add in the flour, in the second whisk eggs together and in the third add the panko breadcrumbs. Add the chicken fillet to flour and cover both sides before dusting excess, add to egg mix and cover and shake excess and finish by crumbing it with panko. Make sure to cover properly and the panko is properly on before placing on baking paper to the side. Repeat process with second crumbed chicken.
Add schnitzel in and allow to sizzle until golden brown on medium heat, before turning and shallow frying the other side (around 2-3 minutes per side). Pop onto paper towel on plate and fry second piece in oil.
In a baking tray add on both pieces of chicken schnitzel, season with salt and spoon on the tomato sugo evenly between the two before finishing with the shredded cheese over the top. Add into oven under grill and allow to melt and caramelise on top, time dependent on oven but it will happen fast so keep your eye on it. Serve onto plate and finish finely chopped parsley and salt to taste.