Chicken Parmigiana

About this dish

The chicken parmi is a pub-menu institution across Australia. Crispy schnitzel, ham, Napoli sauce and a bubbling cheese blanket — it is impossible not to love.

Ingredients

• 4 chicken breast fillets, butterflied
• ½ cup (75g) plain flour
• 2 eggs, lightly beaten
• 1½ cups (90g) panko breadcrumbs
• ½ cup (50g) grated parmesan
• Vegetable oil, for frying
• 4 slices ham
• 1 cup (250ml) Napoli or passata sauce
• 1½ cups (150g) grated mozzarella
• Fresh basil, to serve

Method

1. Set up a crumbing station: flour on one plate, egg in a shallow bowl, and panko mixed with parmesan on another.
2. Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat in panko mixture, pressing firmly.
3. Heat 1cm oil in a large frying pan over medium heat. Fry chicken for 3–4 minutes each side until golden and cooked through. Drain on paper towel.
4. Preheat grill to high. Place chicken on an oven tray lined with foil.
5. Top each fillet with a slice of ham, a spoonful of Napoli sauce and a generous handful of mozzarella.
6. Grill for 3–5 minutes until the cheese is bubbling and golden.
7. Serve with chips and a simple garden salad.

Chef's tips

Pounding the chicken to an even thickness helps it cook evenly and stay tender. Do not overload with sauce or the crumb will lose its crunch.