Chicken Parmigiana: The Aussie Pub Classic

Chicken Parmigiana, affectionately known as “Chicken Parma” or “Parmi,” is a beloved staple in Australian pubs. While it has Italian-American roots, the Aussie version has taken on a life of its own. It begins with a crispy, golden chicken schnitzel that’s topped with a rich tomato-based sauce and melted cheese—usually mozzarella and Parmesan. Served alongside chips and salad or even on a bed of pasta, this hearty dish is a guaranteed crowd-pleaser. Chicken Parmigiana has inspired a variety of food recipes, from the classic pub-style version to creative twists featuring different cheeses, sauces, and toppings.

Over the years, Chicken Parmigiana has evolved into more than just pub fare; it's a comfort food icon that graces family dinners and casual gatherings across the country. Though variations exist (some with ham or bacon between the schnitzel and cheese), the essence remains unchanged: crunchy, cheesy, saucy goodness in every bite.

 Chicken Parmigiana Recipe

Ingredients:

For the schnitzel:

• 2 large chicken breasts (halved horizontally into 4 fillets)
• 1 cup flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs (panko preferred)
• Salt and pepper
• Oil for frying

For the sauce:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (400g) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste

Toppings:

• 1 cup grated mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil (optional, for garnish)

Instructions:

1. Prepare the schnitzels:
• Pound the chicken to an even thickness. Season with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumbs.
• Heat oil in a pan over medium heat. Fry each schnitzel for 3–4 minutes per side until golden. Drain on paper towels.
2. Make the sauce:
• In a saucepan, sauté garlic in olive oil until fragrant. Add tomatoes, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes.
3. Assemble and bake:
• Preheat oven to 200°C (390°F). Place schnitzels on a baking tray. Spoon tomato sauce over each, then top with mozzarella and Parmesan.
• Bake for 10–15 minutes until cheese is bubbly and golden. Garnish with basil if desired.

 FAQs – Chicken Parmigiana

Q: Can I make this dish ahead of time?
A: Yes. You can fry the schnitzels and refrigerate them, then top and bake just before serving.

Q: Can I air fry the schnitzel?
A: Absolutely. Cook at 200°C (390°F) for 10–12 minutes, flipping halfway through.

Q: What's the difference between a Parma and a Parmi?
A: It’s just regional slang—“Parma” is more common in Victoria, while “Parmi” is used in South Australia and Queensland. The dish is the same!

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