Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.
Aussies love good pub grub. But all too often, the standard pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese.
Ingredients
Brined Chicken Marinade:3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces
1 tsp salt , cooking / kosher
1/2 tsp black pepper
1/2 tsp Italian mixed herbs
Flour dusting:1/3 cup flour , plain/all purpose
Egg Dredge:2 eggs
1 garlic clove , minced using garlic press
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs
Parmigiana Bread Crumbing:
1 1/2 cups panko breadcrumbs
1/2 cup parmesan , finely grated (store bought sand-like is best)
1/2 tsp salt
1/4 tsp black pepper
Frying:2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce:1 tbsp olive oil
2 garlic cloves , finely minced
1/4 cup onion or eschallots , very finely chopped
1/4 tsp red pepper flakes (chilli flakes), optional
1/4 tsp Italian mixed herbs
1/4 cup white wine , anything
400g / 14 oz tomato passata (aka tomato puree)
1/2 cup chicken stock/broth (or water)
1/4 tsp each salt and pepper
Layering:10 basil leaves , roughly chopped (sub pinch of dried - or omit)
2 cups mozzarella cheese , shredded (or enough slices to cover)
3/4 cup parmesan , finely grated
1 tbsp extra virgin olive oil
Garnish (optional)
5 basil leaves , roughly chopped
Method
Dry Brine Chicken:- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
Parmigiana Tomato Sauce:- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
Crumbing:- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
Frying :- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3 oil in a skillet over medium high heat to 180°C/350°F.
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken.
Assembling & baking:- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)