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Australian chicken parmigiana with tomato sauce, melted cheese, chips, and salad on a pub-style plate.

Australian Chicken Parmigiana

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Crisp chicken schnitzel topped with tomato sauce and melted cheese, served with chips and salad.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Australian
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken schnitzel
  • 4 pieces boneless skinless chicken breasts about 6 ounces each
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper ground
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan divided
  • 3 tbsp olive oil divided
Tomato topping and sides
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 14 oz crushed tomatoes one can
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella
  • 1 1/2 lb russet potatoes cut into chips
  • 1 tbsp olive oil for the chips
  • 4 cups mixed salad greens
  • 1 tbsp lemon juice for the salad

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Baking sheet
  • Small saucepan

Method
 

Prepare the chicken and chips:
  1. Heat the oven to 425°F / 220°C. Halve the chicken breasts horizontally and pound them to an even 1/2-inch thickness. Season with salt and pepper.
  2. Toss the potato chips with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake for 35 to 40 minutes, turning once.
Make the sauce and crumb the chicken:
  1. Warm 1 tablespoon olive oil in a saucepan. Cook the onion for 5 minutes, add the garlic and oregano, and cook for 30 seconds. Stir in the crushed tomatoes and simmer for 12 minutes.
  2. Set up bowls of flour, beaten eggs, and panko mixed with half the Parmesan. Coat each chicken piece in flour, egg, and crumbs.
Cook and top:
  1. Heat the remaining oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes per side until golden and nearly cooked through.
  2. Transfer the chicken to a baking sheet, spoon over the tomato sauce, and top with mozzarella and the remaining Parmesan. Grill or broil for 2 to 3 minutes until melted and browned.
  3. Dress the greens with lemon juice and serve the parmigiana with chips and salad.

Nutrition

Calories: 760kcalCarbohydrates: 66gProtein: 58gFat: 31gSaturated Fat: 10gCholesterol: 205mgSodium: 1060mgFiber: 6gSugar: 8g

Notes

  • Use a wire rack over the baking sheet if you want the crumb to stay crisp on both sides.
  • Let the chicken rest for 3 minutes before serving so the coating sets.