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    Classic Chicken Parma Aussie Style

    January 10, 2021 by Jurga 2 Comments

    After loving Chicken Parma Aussie Style in Australia, I couldn't wait to come back to the states and replicate this delicious meal! It's one of our top recipes!

    On a recent visit to Australia, we were searching for the quintessential local comfort food and discovered a unique Melbourne institution called Mrs. Parma’s.

    Since we had already feasted on our fair share of fish and chips during our stay, our palates were craving something new.

    Overhead shot of Chicken Parma on a white plate garnished with parsley.

    What is Chicken Parma?

    The pub was only a few doors from our hotel, and the sign on the door read “Best Parma in the World." Needless to say, we had to try it out. But what is a “parma” (or “parmy” as some locals call it)?

    Parma is a classic Aussie dish that everyone in Australia loves, the chicken parma is at every pub and most restaurants in Australia.

    A photo of the sign outside of Mrs. Parma's Restaurant.

    Mrs. Parma's menu items feature only Parmigiana, which is typically an Italian dish (such as breaded chicken, veal or eggplant) sautéed and layered with cheese and tomato sauce, then baked. But at what point does this Parma become interesting? Mrs. Parma's takes this traditional Aussie food and makes it fun!

    The menu choices include a variety of endless toppings, Greek, Cajun corn, Mexican to name a few. The most popular item on the menu appears to be the "Parma’geddon" featuring a homemade chili sauce that includes 4 different chilis and takes 4 days to make!

    We weren't ready to attempt that one!

    A white plate with chicken parma surrounded by fries and salad.

    Tim and I split the "Aussie" which is the breaded chicken served with sliced beetroot, crispy bacon and fried egg. The portion was generous and every bite delightful! All entrees are served with a fresh lettuce salad with a twist of lime and a side of chips (french/potato fries).

    I had a craving for Chicken Parma Aussie Style upon our return to the States and immediately attempted to recreate that wonderful meal.

    The following recipe can be used for chicken, veal or eggplant; cooking time will vary depending on your choice. Serve with your favorite pasta or with salad and fries for a true Aussie Pub experience!

    Close up of chicken parma.
    sm 1/4/19
    Overhead shot of Chicken Parma garnished with parsley.
    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    3.1 from 38 votes

    Chicken Parma Aussie Style

    Tomato Sauce is adapted from Ina Garten.
    Prep Time20 mins
    Cook Time20 mins
    Chilling Time30 mins
    Total Time1 hr 10 mins
    Course: Chicken, Dinner, Main Course, Poultry
    Cuisine: Australian, Italian
    Keyword: Chicken cutlet, Chicken Parma Aussie Style
    Servings: 4 servings
    Calories: 867kcal
    Author: Jurga

    Ingredients

    Chicken

    • 4 boneless, skinless chicken breast halves
    • ½ cup flour
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper
    • 2 large eggs
    • 1 teaspoon water
    • ¼ cup freshly grated Parmigiano Reggiano, plus 4 Tablespoons for topping
    • ¾ cup panko, (Japanese breadcrumbs)
    • ¼ cup olive oil, for frying
    • Tomato Sauce, recipe follows
    • 1 pound mozzarella, shredded or fresh mozzarella, thinly sliced
    • Fresh basil or parsley leaves, for garnish

    Tomato Sauce

    • 2 Tablespoons olive oil
    • 1 cup chopped yellow onion
    • 1 ½ teaspoons minced fresh garlic
    • ½ cup dry red wine
    • 1 28-ounce can crushed tomatoes or plum tomatoes in puree, chopped
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 Tablespoon chopped Italian parsley
    • 1 Tablespoon chopped fresh basil
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    Instructions

    Chicken

    • Preheat oven to 400ºF.
    • Place the chicken breasts in a resealable plastic bag. Close the seal, leaving about an inch unsealed to let air escape.
    • Pound the chicken with the smooth side of a mallet or a rolling pin until chicken is about ¼” thick. If the chicken breasts are too thick, using a sharp knife, slice the chicken breasts on the bias into smaller thinner pieces before pounding. 
    • Combine flour, salt and pepper on a pie plate or shallow bowl.
    • Beat the eggs in another pie plate or shallow bowl and set aside.
    • Grate the cheese and combine with the bread crumbs on another plate. 
    • Coat the chicken breasts on both sides with the flour mixture, shaking off any excess, then cover with the egg, then finish with the bread crumb and cheese mixture. Make sure to press the crumbs into the chicken breasts on both sides.
    • Place breaded chicken breasts on a baking rack in the refrigerator for 20-30 minutes. This will make for crispy chicken and help keep the breading from falling off when cooking.
    • Heat the oil in a large heavy skillet or cast iron-skillet over medium heat. Oil should be about ⅛" deep.
    • Cook chicken breasts, adding more oil if needed, until golden brown, about 2 minutes per side. The chicken will continue to bake off in the oven.
    • Transfer chicken breasts to a baking sheet and top each breast with some tomato sauce and a few slices of the fresh or grated mozzarella cheese.
    • Bake in the oven until the chicken is cooked through and the cheese is melted, about 6 to 8 minutes. If using thick chicken breasts, insert an instant-read thermometer into the center of each breast to make sure the chicken is fully cooked. The temperature should read at least 165 degrees F or 74 degrees C.
    • Remove from the oven and sprinkle with grated Parmigiano Reggiano, Garnish with basil or parsley leaves. 

    Tomato Sauce

    • Heat olive oil in a medium sauce pan over medium heat.
    • Add the onion and garlic and cook until translucent, about 5-10 minutes.
    • Add the wine and cook on medium-high heat until almost all the liquid disappears, about 3-4 minutes.
    • Stir in tomatoes, salt, pepper, parsley and basil.
    • Season to taste with salt and pepper.
    • Reduce heat and cook until slightly thickened, about 30 minutes.

    Notes

    Gr8 Do-Ahead Tip:
    Chicken can be breaded 3 months in advance. After breading separate the chicken with wax or parchment paper and wrap in plastic wrap or freezer bags. Place in freezer. Thaw before continuing with Step 8.
    Mrs. Parma's has two locations in Melbourne.
    Sauce adapted from Ina Garten.
     
    This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

    Nutrition Information

    Calories: 867kcal | Carbohydrates: 22g | Protein: 72g | Fat: 51g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 2411mg | Potassium: 861mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 7mg | Calcium: 798mg | Iron: 3mg
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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    Reader Interactions

    Comments

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    1. Jurga

      January 15, 2021 at 12:56 pm

      Hi Paul, Thank you for reaching out! The Parma restaurants that we frequented offered ham or bacon optional to be added to the chicken. We did experience it with bacon but I prefer it without. I mentioned for a true Aussie experience serve with salad and fries. But I like to serve it with pasta because who doesn’t like pasta?

    2. Paul

      January 14, 2021 at 6:32 pm

      Unsure what happened, you wanted to replicate an Australian Parma , yet still put pasta under it?!
      You also missed the ham slice on the Australian version

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