Australian🥩 Meat

Chicken Parmi

Name: Chicken Parmi
Cuisine: Australian
Ingredients: ~2 breast Chicken breast; ~½ cup Flour; ~2 Egg; ~1 cup Panko breadcrumbs; ~1 tsp Salt; ~½ tsp Black pepper; ~500 ml Olive oil; ~3 cloves Garlic; ~400 g Canned tomatoes; ~1 tsp Dried oregano; ~200 g Low-moisture mozzarella cheese; ~150 g Leg ham (or champagne ham); ~400 g Chips (fries)

A beloved Australian pub classic featuring a breaded and shallow-fried chicken breast topped with marinara sauce, leg ham, and melted mozzarella, then finished under the grill until the cheese is bubbly and golden.

Adapted from a video by Back of House

Chicken Parmi at Home

Watch on YouTube

Ingredients

Chicken breast~2 breastest.
Flour~½ cupest.
Egg~2est.
Panko breadcrumbs~1 cupest.
Salt~1 tspest.
Black pepper~½ tspest.
Olive oilFor sautéing garlic and shallow frying chicken; peanut oil may be substituted if budget-conscious~500 mlest.
Garlic~3 clovesest.
Canned tomatoes~400 gest.
Dried oregano~1 tspest.
Low-moisture mozzarella cheese~200 gest.

Steps

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1
Heat olive oil in a pan and sauté minced garlic gently without letting it brown or become bitter.
2
Add the canned tomatoes to the pan and rinse the can with water, adding the liquid to the pan. Season with salt and dried oregano. Simmer until the sauce thickens.
3
Butterfly the chicken breast by carefully cutting through the thickest part lengthwise to open it up and create an even thickness.
4
Season both sides of the butterflied chicken evenly with salt and freshly ground black pepper.
5
Set up a breading station with three shallow bowls containing flour, beaten egg, and panko breadcrumbs. Coat the chicken thoroughly with flour, shaking off excess.
6
Dip the floured chicken into the beaten egg, ensuring full coverage, then coat thoroughly with panko breadcrumbs on both sides, pressing gently so they adhere well.
7
Heat oil in a pan until it begins to smoke gently. Carefully lay the breaded chicken into the hot oil away from yourself, give it a gentle shake, then let it sit undisturbed for 3–4 minutes.
8
Carefully flip the chicken and continue frying until golden on both sides. Flip a few more times as needed, ensuring the internal temperature reaches 62°C (144°F) and the coating is fully crisp.
9
Transfer the fried chicken to a baking tray and spread a generous layer of hot marinara sauce on top.
10
Layer slices of leg ham over the sauce; the ham helps keep the crispy chicken coating from becoming soggy.
11
Top with slices of low-moisture mozzarella cheese in a single layer, distributed evenly for consistent melting and a bubbly texture.
12
Preheat the oven to grill/broiler setting (or highest heat with top element only). Place the tray in the oven and grill for a few minutes until the cheese is melted, bubbly, and golden brown.
13
Remove from the oven and serve immediately with hot chips (fries) on the side.

Chicken Parmi

Ingredients

Steps

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