Aussie Pub-Style Chicken Parmigiana is a beloved classic that features a thick, crispy breaded chicken schnitzel topped with a rich tomato Napoli sauce. The dish is finished with layers of melted ham and gooey mozzarella cheese, creating a delightful combination of flavors and textures. Perfect for a comforting meal, this dish is sure to satisfy your cravings for something hearty and delicious.
Cook with confidence
Cook's notes
For the perfect crispy texture, ensure the oil is hot enough before frying the chicken schnitzels; this helps achieve a golden-brown crust. Cook the chicken for about 4-5 minutes per side, depending on thickness, until fully cooked. Layer the ham and cheese generously on top of the chicken after adding the sauce to ensure even melting and flavor distribution.
Substitutions
If you don't have panko breadcrumbs, regular breadcrumbs can be used, but the texture may be less crispy. For a lighter version, you can use baked chicken instead of fried, and swap out the mozzarella for a lower-fat cheese if desired.
Storage & leftovers
Leftover Chicken Parmigiana can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until heated through, which helps maintain the crispiness of the chicken.
Common failures
A common failure is ending up with soggy chicken; ensure the oil is hot enough before frying and avoid overcrowding the pan. If the cheese doesn't melt properly, it might be due to the heat being too low or the cheese being added too early in the cooking process.
Why these ingredients
How each main ingredient earns its place in this recipe
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chicken breasts
Chicken breasts provide the main protein source in this dish and should be pounded thin for even cooking and a tender texture. The ratio of chicken to toppings is crucial; too thick a cut can lead to uneven cooking.
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panko breadcrumbs
Panko breadcrumbs create a light and crispy coating that is essential for the texture of the schnitzel. The use of 1 cup helps achieve that signature crunch that contrasts beautifully with the sauce.
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crushed red tomatoes
The crushed red tomatoes form the base of the rich Napoli sauce, providing moisture and flavor. Using 1 cup ensures that the chicken remains juicy while also delivering a robust tomato flavor.
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mozzarella cheese
Shredded mozzarella cheese, used in a 1 cup ratio, melts beautifully to create a gooey topping that enhances the overall richness of the dish. Its melting properties are key to achieving that classic pub-style finish.
Preparation
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Step 1 15 min
Start by preparing the red sauce. Heat a drizzle of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté lightly until fragrant, about 1 minute. Then, add the crushed tomatoes and reduce the heat to low. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens into a vibrant Napoli sauce.
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Step 2
While the sauce is simmering, prepare the chicken. Coat each pounded chicken breast evenly in the flour, ensuring all sides are covered. Next, dip the floured chicken into the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs to create a thick coating.
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Step 3 10 min
Heat a generous amount of cooking oil in a skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Fry for about 5 minutes on each side, or until both sides are a highly crispy golden brown. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
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Step 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the crispy chicken breasts on the baking sheet and generously slather the thick red tomato sauce over the top of each piece.
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Step 5
Layer each chicken breast with a slice of ham and sprinkle with shredded mozzarella cheese. Make sure to cover the chicken well with cheese for a deliciously gooey finish.
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Step 6 10 min
Bake the assembled chicken parmigiana in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
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