The chicken parmigiana or chicken parmesan are common terms for this amazing dish, and guess what - they are the same thing. Now I know what you are thinking. In Australia we call it a chicken parmi or if you are from Italy it is the pollo alla parmigiana. Whatever you call this dish rest assured it has bags of flavour and will impress your dinner guests.
This is our family recipe or more specifically Mrs Q's recipe. The beauty of a parmi is that you can make tweaks to the recipe to suit your taste buds. For example - swap out triple smoked ham for bacon!
Airfryer vs Shallow Fried - The best bit is that this chicken parmigiana can be cooked in the airfryer for a healthier version. If you want the full flavour and textural experience I would choose the slightly belt busting version - shallow fried.
Homemade Chicken Parmigiana Recipe
Chicken parmigiana, also known as chicken parmesan, is a popular Italian-American dish that consists of breaded and fried chicken topped with tomato sauce and mozzarella cheese. The dish originated in Italy, where it is known as pollo alla parmigiana, and was brought to the United States by Italian immigrants. Chicken parmigiana is often served with pasta or a side salad, and can be made with either chicken breast or chicken thigh meat. The dish is known for its crispy breading and gooey, melted cheese, and is a favorite among both adults and children.
We're not hear to f*ck spiders, so lets get on with the recipe!!
2x cans crushed italian tomatoes
2x tbsp freshly chopped oregano
6x garlic cloves chopped
3/4 diced onion
5x tbsp chopped parsley
1/4 cup red wine
1x tsp Chili flakes
1x tsp salt
1/2x tsp cracked pepper
2x tbsp butter
2x tbsp olive oil
2x cups AP flour
4x tbsp HealthIER seasoning
4x beaten eggs
3x cups panko crumbs
1kg chicken breasts
thick cut smoked ham
3 cups grated pizza cheese
PARMIGIANA PASTA SAUCE
In a large heavy base pot add olive oil, bring to medium heat and sauté onions and garlic. Then add 2x tbsp parsley and stalks
Add red wine, tomato cans, chili, salt and pepper. Simmer, then low heat for 75 mins
Add butter and cook for a further 15 mins
Place sauce in a sealable jar and store until ready. Blitz the sauce if you prefer a smooth consistency
Have three deep dish plates ready for dredging station
AP flour in first one with HealthIER rub, 1tbsp parsley, second plate with beaten eggs, third plate with panko, HealthIER and remaining parsley
Take the tenderloin off breast and make chicken tendies later, then slice the breast lengthways, then flatten to an even thickness with a mallet
Dip chicken into flour, egg the panko mix. Be sure to press the crumbs into the chicken firmly.
In a heavy based fry pan add 1cm of vegetable oil, then cook chicken until golden on both sides. Place on a wire rack
Add sauce on top of schnitty, then ham, and cheese
Place under a grill or broiler until cheese has patchy golden spots
Hot Tips for Young Players
1. Chicken Tendies: Slice of the tenderloin (long skinny piece dangling from the chicken breast) and crumb them in the same mixture to make chicken tendies.
2. Meal Prep: Make the batch ahead of time up to and including the breading stage, then place them in an airtight container in the freezer for up to 3 months.
- Serving Size
- 1 serving
- per serving
- 25 grams
- 171 milligrams
- 38 grams
- 46 grams
- Saturated Fat
- 12 grams
- 1705 milligrams
- 5 grams