It’s possibly Australia’s favourite pub meal, but it’s also my kids’ favourite. Yes folks, we’re talking the classic chicken parmi (we call it parmi over the border here in South Australia, but I hear over east you call it a parma. Ludicrous!). Whatever you call it, there’s nothing not to love about chicken rolled in fresh breadcrumbs, lightly fried and smothered in tomato passata and melty goodness that is mozarella and parmesan cheese. Click on through to find out how I make this weeknight wonder!
This is an unconventional version and by no means ridgy-didge parmigiana. After all, I’m reaching for ready made sauces instead of slaving over my own, but in the interest of speediness, something has to give. Furthermore, I’ve been guilty of using just good ol’ trusty Coon Tasty to top them with also – it really is all subjective to taste (and fridge contents).
chicken breasts or chicken thighs (free range is best)
¼ cup plain flour
¾ cup of milk
2 cups of fresh breadcrumbs
1 cup seasoned stuffing mix
1½ cups of your favourite tomato passata or pasta sauce
¼ cup Parmesan cheese, grated
Bocconcini, sliced or torn
a few sprigs of fresh basil to garnish
salt and pepper
- Prepare the chicken. Depending on how many people you are feeding, you can split large chicken breasts in half. My two younger kids don’t eat near as much as my eldest son and husband, so smaller meat portions are required for them. If using chicken thighs, I leave them as is.
- Place one piece of your chicken between two freezer bags and using the flat side of a meat mallet, gently flatten the meat until it’s all of the same thickness. If you don’t have a mallet, use a rolling pin! Repeat for all chicken pieces.
- Next, set yourself up a crumbing station. You’ll need three separate containers – one with flour, a pinch of salt and a crack of pepper. The second container will be for your combined milk and egg – whisk it with a fork to emulsify. The third container is for your combined fresh breadcrumbs and seasoned stuffing mix.
- Prepare to get messy – I suggest doing all of these steps with the same hand. Roll a piece of chicken in the flour and dust off the excess. Next quickly dip both sides in the egg mixture before placing it in the container with the crumb mix. Gently press the crumbs onto the chicken. You don’t want to move it around too much or they won’t stick. Repeat for all pieces.
- Depending on how diet conscious you’re being, you can either bake or shallow fry your chicken schnitzels. I choose the latter. Heat a pan with a decent glob of oil in the bottom of it over medium heat and cook the chicken schnitzels about 4 to 5 minutes each side or until golden brown. While you’re chicken is cooking, heat your passata sauce in the microwave and preheat your grill to a low/medium heat.
- Place your schnitzels on a baking tray. Dollop some of that beautiful warm passata sauce and spread it thick on top. Follow with your sliced or torn Bocconcini and then again with the Parmesan. Place under the grill and watch it with your eagle eye. You want it just to melt and turn a beautiful golden colour.
Plate your parmi’s and top with a little extra dusting of Parmesan, pepper and some fresh basil for good measure!
Make sure to browse our recipe archives for more great meal ideas and treats to try.