Chicken Parma Aussie Style

Tomato Sauce is adapted from Ina Garten.

Prep Time20

Cook Time20

Chilling Time30

Total Time1 10

Course: Chicken, Dinner, Main Course, Poultry

Cuisine: Australian, Italian

Keyword: Chicken cutlet, Chicken Parma Aussie Style

Servings: 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

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

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