Chicken Parmigiana Recipe

Chicken Parmigiana (or Chicken Parmesan) is a beloved pub favourite, affectionately referred to as Parma or Parmi by Aussies. The debate on which term is correct sparks great discussion. Alternatively, it can be simply called "a schnitty with tomato sauce and cheese." Either way, this homemade recipe guarantees your love for it, featuring extra crispy schnitzel, the best parmigiana sauce, and succulent, juicy chicken.

We highly recommend using our fresh, 100% Australian chicken breast for the most delicious and flavourful results.

Ingredients:

• 2 Chicken Breasts, halved horizontally
• 2 teaspoons finely grated lemon rind
• 1 garlic clove, crushed
• 1 cup Panko breadcrumbs
• 1/4 cup plain flour
• 1 egg, lightly beaten
• 1 tablespoon milk
• 1/4 cup extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed, extra
• 700g tomato passata
• 2 tablespoons chopped fresh basil, plus extra to serve
• 200g shredded mozzarella
• 1/3 cup finely grated parmesan

How to cook our beloved pub favourite Chicken Parmigiana recipe, method:

1. Prep the delicious crunchy crumb - In a large shallow bowl, combine the grated lemon rind, garlic, and Panko breadcrumbs. Season with salt and pepper, to taste and mix well.
2. Coat the chicken - Place flour in a separate bowl. Whisk egg and milk in another shallow bowl. Working with one chicken piece at a time, toss in flour, dip in the egg mixture, then press in the flavourful breadcrumb mixture to coat. Transfer to a plate. It’s a handy tip to keep one hand for the dry mixture and the other for the wet mixture to save a build up of crumb on your hands.
3. Bring the heat - Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook the chicken for 4 to 5 minutes each side or until golden. Transfer to a plate.
4. Bring the flavour - Heat the remaining oil in a pan. Add onion and cook, stirring, for 5 minutes or until softened. Add extra garlic and cook for 1 minute or until fragrant. Stir in the Passata and basil. Season with salt and pepper, to taste and bring to a simmer for 3 to 4 minutes or until slightly thickened.
5. Make it cheesy - Preheat the grill on medium-high. Spoon half of the passata mixture onto a baking tray. Top with the cooked chicken. Spoon over the remaining passata mixture. Sprinkle with mozzarella and parmesan. Grill for 4 to 5 minutes or until the cheese is melted and golden.
6. Let it rest and serve - Stand for 2 minutes. Top with extra basil and serve with a fresh salad or your favourite side.

Visit Pendle Hill Meat Market & SAVE! The majority of the ingredients in this Chicken Parmigiana recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together. We also offer delivery or click & collect via our website. Head HERE to place your order.