Chicken Parmi (Classic Aussie Pub Parma)

Golden, crunchy crumbed chicken topped with rich tomato sauce and bubbling cheese — the pub favourite made properly at home.

Ingredients

• 2 large chicken breasts (about 500–600g total)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (or 2 garlic cloves, finely grated)
• 1/2 cup plain flour
• 2 eggs
• 1 tbsp milk (optional, helps egg wash)
• 2 cups panko breadcrumbs (or regular breadcrumbs)
• 1/3 cup neutral oil (for shallow frying)
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 400g crushed tomatoes (or passata)
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 200g mozzarella, grated
• 40g parmesan, finely grated (optional but excellent)
• Chips and salad

Method

• 1

  Step 1: Prep the chicken

  Slice each chicken breast horizontally into 2 thinner fillets (you’ll have 4 pieces). Place between baking paper and gently pound to an even thickness (~1cm) so it cooks evenly. Season both sides with salt, pepper, and garlic powder.

• 2

  Step 2: Make the quick parmi sauce

  Heat olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds (don’t let it brown). Add crushed tomatoes, oregano, sugar (if using), then simmer 8–10 minutes until thickened to a spreadable sauce. Season to taste — it should be pleasantly savoury and slightly punchy.

• 3

  Step 3: Set up the crumbing line

  Put flour in a shallow bowl. Whisk eggs (and milk, if using) in a second bowl. Put panko in a third bowl. Working one piece at a time: coat in flour (shake off excess), dip in egg (let excess drip), then press firmly into breadcrumbs so they really stick.

• 4

  Step 4: Shallow-fry until golden and cooked

  Heat oil in a large frying pan over medium-high heat. The oil is ready when a breadcrumb sizzles immediately. Fry chicken 3–4 minutes per side until deep golden and cooked through (or 67°C internal temp). Drain on a rack (best for staying crisp) or paper towel.

• 5

  Step 5: Top and grill (the “parmi” part)

  Preheat grill/broiler to high. Place chicken on a tray. Spoon a generous layer of sauce over each piece (don’t drown it — you want crunch to survive). Top with mozzarella and a sprinkle of parmesan. Grill 2–4 minutes until melted, bubbling, and spotty-golden.

• 6

  Step 6: Serve

  Rest 2 minutes, then plate up. Proper pub-style is with chips and a simple salad.

Tips

• **Crunch insurance:** Draining on a rack (not paper towel) keeps the crumb crisp, especially once sauced.
• **Bake option:** Spray crumbed chicken with oil and bake at **220°C (200°C fan)** for **18–22 minutes**, flipping halfway, then top and grill.
• **Sauce shortcut:** If you’re in a hurry, use a good jarred pasta sauce — just simmer it for 5 minutes to thicken before topping.
• **What to serve it with:** Chips + salad is the Aussie classic; mash and green beans also works brilliantly.

Nutrition (per serving, estimate)