Chicken Parmigiana
Adapted from Italian migrants' cotoletta alla parmigiana, the parma became an obsession of Australian pub menus by the late 20th century.
An Australian pub classic — a crumbed chicken schnitzel topped with tomato sauce, ham and melted cheese, served alongside a mountain of chips. Universally known simply as a 'parma'.
Ingredients
Method
Coat chicken in flour, egg, then breadcrumbs.
Shallow fry until golden and cooked through, about 4 minutes per side.
Top each piece with passata, a slice of ham, and grated mozzarella.
Grill until cheese is melted and bubbling. Serve with chips and salad.
Butterflying the chicken breast ensures even cooking without drying out the crumb.
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