Chicken Parma
Chicken Parma Say it: PAR-ma
Chicken Parma is a beloved pub classic across Australia, especially popular in Victoria where it originated in the 1950s. A golden crumbed chicken breast is topped with rich tomato sauce and melted cheese, then finished with ham or bacon. Crispy, cheesy, and deeply comforting, it is usually served with chips and salad, making it the ultimate casual Friday-night meal at local hotels.
Chicken Parma
Chicken Parma
Pronounced PAR-ma
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 400°F (200°C). Pound the chicken breasts between plastic wrap to an even ½-inch (1 cm) thickness.
Set up three shallow bowls. one with flour seasoned with salt, pepper, garlic powder and oregano; one with beaten eggs; and one with breadcrumbs.
Coat each chicken breast in the seasoned flour, then dip in egg, letting excess drip off, and finally press into the breadcrumbs until well covered.
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the crumbed chicken in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
Place the fried chicken pieces on a baking tray lined with baking paper. Spread 2–3 tablespoons of tomato sauce over each piece.
Lay ham slices or scatter chopped bacon over the sauce, then generously top with mozzarella and a sprinkle of Parmesan.
Bake for 10–12 minutes until the cheese is melted, bubbling and lightly golden.
Rest for 2 minutes before serving.
Regional variants
Some Victorian pubs add a slice of pineapple for a Hawaiian-style Parma, while others use a mix of cheddar and mozzarella or top with a fried egg.
Cook's notes
- Use panko breadcrumbs for the crispiest coating.
- You can prepare the crumbed chicken ahead and refrigerate for up to 4 hours before frying.
- For a lighter version, the chicken can be baked at 425°F (220°C) for 20–25 minutes instead of fried.
Serve with
Hot chips (French fries), a simple green salad with vinaigrette, and cold beer.
Make ahead and storage
Crumb and refrigerate the chicken up to 4 hours ahead. Reheat leftovers in a 350°F (175°C) oven until hot and cheese re-melts.
