Chicken Parmigiana
Australian pub-style crumbed chicken with tomato sauce, mozzarella and oven fries.
Preparation: 24 min · Cooking: 42 min · Total: 1 hr 6 min · 4 servings
Ingredients
- 600 g boneless skinless chicken breasts — Divide into 4 cutlets and pound to 1.5 cm thick.
- 150 g breadcrumbs — Contains wheat unless certified otherwise.
- 400 g tomato sauce — Check packaged sauce for allergens.
- 200 g mozzarella — Contains milk; drain and slice.
- 600 g frozen oven fries — Cook from frozen; follow the pack if its oven time differs and check allergens.
- 75 g plain flour — For the first coating; contains wheat.
- 2 pc eggs — Beat for the second coating; discard leftover egg wash and dredging ingredients after raw-chicken contact.
- 30 ml neutral cooking oil — For pan-frying.
- 1 tsp salt — To season the chicken.
Instructions
Bread the chicken
Divide 600 g boneless skinless chicken breasts into 4 cutlets and pound to about 1.5 cm thick. Season with 1 tsp salt. Put 75 g flour, 2 beaten eggs and 150 g breadcrumbs in separate shallow bowls. Coat each cutlet in flour, then egg, then crumbs, pressing the crumbs on. Keep 400 g ready-to-use tomato sauce and 200 g drained, sliced mozzarella ready. Wash hands and utensils after raw chicken; discard all leftover dredging flour, egg and crumbs.
Fry and bake the parmigiana
Preheat the oven to 200°C. Spread 600 g frozen oven fries on a baking tray and bake for about 25 minutes (or follow the pack), turning halfway, until hot and crisp. Meanwhile heat 30 ml oil in a skillet over medium heat and fry the breaded chicken in batches for about 4 minutes per side until golden. Transfer to a separate baking dish, spoon over 400 g tomato sauce and top with 200 g mozzarella. Bake at 200°C for about 12 minutes until cheese bubbles and a thermometer inserted into the thickest part of each cutlet reads at least 74°C; keep baking if needed.
Cheese bubbles, fries are hot and crisp, and each chicken cutlet reaches at least 74°C internally.
Bake chicken parmigiana: 720 seconds
Bake oven fries: 1500 seconds
Serve with fries
Serve the hot chicken parmigiana beside the cooked 600 g oven fries immediately.
Tips
- Keep flour, egg and crumbs in separate bowls; shake off excess flour and egg so the coating stays crisp.
- Check the fries' package time and the chicken's internal temperature rather than relying on appearance alone.
Common mistakes
- Pressing crumbs straight onto uncoated chicken leaves a patchy crust; use flour and beaten egg first.
- Serving when the cheese bubbles but the chicken is below 74°C is unsafe; continue baking and check every cutlet.
Substitutions
- Use 150 g panko breadcrumbs instead of fine breadcrumbs for a coarser crust; wheat, egg and milk allergens remain.
Storage
Store chicken and fries separately in shallow sealed containers; refrigerate at 4°C or colder within 2 hours and eat within 3 days.
Reheating
Reheat chicken and fries on separate trays in a 180°C oven until both are hot and the chicken reaches at least 74°C internally.
About this recipe
Chicken parmigiana, often called a parmi or parma, is a familiar Australian pub dish: crumbed chicken topped with tomato sauce and cheese, commonly served with chips. This version uses oven fries.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.