Name: Chicken Parmigiana
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 2
Cuisine: Australian
Ingredients: chicken breasts; plain flour; 1 egg; breadcrumbs; tomato passata; ham slices; mozzarella; Parmesan; neutral oil

About this dish

Chicken Parmigiana: the story on the plate

Pub-style crumbed chicken topped with tomato, ham and melted cheese. This is a traditional Australian main built around regional ingredients, family cooking and a clear sense of place.

Historical background

This dish comes from everyday Australian bakery, pub, club or barbecue food: practical, filling and built around meat, sauce, bread, pastry or potatoes.

Why it is famous

It is famous because it feels like everyday Australia: footy food, pub meals, weekend barbecues and family dinners.

Cultural significance

A useful Australian recipe because it links ingredients, setting and everyday eating rather than treating the dish as just a list of steps.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

690Calories

42gProtein

45gCarbs

36gFat

Estimated from the upgraded serves-2 metric ingredient list; verify with a nutrition calculator before making health claims.

Ingredients

What you need

Servings Measures

2 chicken breasts, about 180g each, flattened
40 plain flour
1 egg, beaten
100 breadcrumbs
150 tomato passata
2 ham slices
100 mozzarella, grated
25 Parmesan, grated
60 neutral oil, for shallow frying

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

1. Flatten the chicken evenly. Measure everything before you start so the recipe scales cleanly from the dynamic ingredient quantities. Cut vegetables evenly so they soften at the same rate and the final texture is balanced.
2. Coat in flour, egg and breadcrumbs. Work steadily and check texture rather than relying only on the clock.
3. Fry until golden. Heat oil to about 180°C / 355°F; if it is too cool the food turns greasy, and if too hot the outside browns before the centre cooks.
4. Spoon over tomato sauce. Work steadily and check texture rather than relying only on the clock.
5. Top with ham and cheese. Work steadily and check texture rather than relying only on the clock.
6. Bake until bubbling and cooked through. Preheat the oven to 180°C / 355°F and use the middle shelf unless the recipe needs strong top browning. Taste at the end for salt, acidity and richness; traditional versions should feel generous but balanced.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the freshest main ingredient you can; for seafood choose clean-smelling, firm pieces, and for meat choose good colour with no excessive liquid.

Ingredient quality

Native ingredients such as lemon myrtle, wattleseed, pepperberry, bush tomato and finger lime should smell vivid rather than dusty or stale.

Common mistakes

Do not overcook lean seafood, kangaroo or crocodile; avoid under-seasoning simple bakery and barbecue dishes.

Chef’s tips

Prepare garnishes, sauces and sides before cooking the main protein so the dish can be served hot and fresh.

How to know it is cooked

Proteins should be just cooked through; pastry should be deeply golden; desserts should be set but not dry.

Plating advice

Keep plating simple: main item first, sauce neatly, fresh herb or citrus garnish last.

Make ahead

Sauces, pastry fillings and dessert bases can often be made ahead; crisp or grilled elements are best finished close to serving.

Storage and reheating

Store covered in the fridge and eat within 2 days for seafood or 3 days for cooked meat and desserts. Reheat gently; use an oven or air fryer for pastry and fried foods so they stay crisp.

Wine pairing

What to drink with Chicken Parmigiana

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Great match White

Chardonnay

Why it works: Chardonnay suits Chicken Parmigiana because the dish is savoury, rounded and family-friendly, with herbs, acidity, sauce or spice adding lift and depth; the wine keeps the finish balanced rather than heavy.

Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces.

GrapeChardonnay

RegionAustralia, New Zealand, France, Italy, Spain, Germany

Wine flavourCreamy or lightly oaked white wine with citrus, stone fruit and enough bod…

Serve at10-12°C

Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
Best for: Main pairing for testing and editorial menus.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Bottle suggestions

Specific wines to try

These are individual wines already linked to this recipe.

Australian Chardonnay

citrus, peach, cashew, gentle oak

Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine

Chicken Parmigiana