Crispy chicken parmigiana with ham, made from scratch. Tender and juicy chicken breasts are coated in crispy golden crumbs and layered with a rich and flavourful parmigiana sauce, smoky ham and melted mozzarella. Enjoyed with chips and salad, ‘chicken parma’ is an Australian pub classic that is so easy to make and enjoy in your own home!
Why you’ll love this recipe
Crispy, tender and loaded with flavour, chicken parmigiana (also affectionately known as chicken parm, parma and parmy/parmi in Australia) are always juicy, satisfying and so easy to make.
- Easy – a simple crumbing method, a quick and easy homemade sauce and prep-ahead components make this such an easy recipe!
- Speedy option – make your own homemade chicken schnitzels and parmigiana sauce, or speed things up by swapping for ready-made schnitzels and store-bought sauce. Tips for both can be found below.
- Versatile – adapt the toppings to suit! Make a traditional chicken parmigiana with ham, tomato sauce and cheese or mix it up by adding your favourite toppings.
- Everyone loves it – a classic pub-style meal that is sure to be a big hit with the whole family!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
To make the chicken schnitzels;
- Chicken – boneless, skinless chicken breasts are best, as they can be cut through the middle to form 2, ‘parmi-sized’ fillets. They are pounded flat to ensure even thickness and quick cooking times.
- Plain flour – (all-purpose flour) is used to coat the chicken fillets, which helps the egg wash and crumbs cling to the entire breast without falling off.
- Salt and pepper – not to be skipped, provides seasoning and flavour to the chicken and the breadcrumb coating mix.
- Eggs – 2 large, free range eggs help the breadcrumbs to stick like glue to the chicken, without sliding off.
- Breadcrumbs – use any type of fine breadcrumbs to coat the chicken. I use Tip Top Krummies breadcrumbs, but you could also use panko crumbs for extra crispiness, herbed crumbs or even homemade breadcrumbs.
- Seasoning – paprika, garlic powder and salt add flavour to the breadcrumb mix.
- Canola oil – to fry the chicken schnitzels before they are assembled and finished in the oven. Choose a neutral tasting oil with a high smoke point like canola or vegetable oil for best results.
Alternatively, ready-made chicken schnitzels can be used. You will need 4 fresh schnitzels made with real chicken breast from your supermarket or local butcher.
For the parmigiana sauce;
- Tomato paste – adds richness to the sauce. Choose a plain tomato paste with no added salt or flavours.
- Passata – pureed, strained tomatoes with no added flavours or additives, passata is a thick tomato sauce with a smooth consistency. In the USA, passata is also known as tomato sauce.
- Italian herbs – dried Italian herbs are used to flavour the parmigiana sauce. Alternatively, use dried basil or oregano.
The sauce takes less than 2 minutes to mix together in a bowl, but it can be swapped for store-bought pizza sauce or marinara sauce instead if preferred.
To top the chicken;
- Mozzarella – the stretchy cheese layer of the dish. Shredded mozzarella is added to the top of the chicken and oven-baked until melted and bubbly. Use fresh slices of buffalo mozzarella if preferred. Alternatively, use a shredded pizza blend or a mix of mozzarella and parmesan cheese.
- Ham – choose a nice, smoky ham or your favourite sliced or shaved ham. Just make sure it’s a good quality one for best results.
- Fresh herbs – sprinkle some fresh basil or parsley over the top of the chicken when you are ready to serve.
Step by step instructions
*Full ingredient list and amounts are found in the recipe card below.
Step 1 – Make the breadcrumb coating;
Mix the breadcrumbs, paprika, garlic powder, salt and chopped parsley together in a bowl, until combined.
Set aside.
Step 2 – Make the parmigiana sauce;
Mix the sauce ingredients together in a bowl until combined. Set the sauce aside while you prepare the chicken.
Step 3 – Pound the chicken;
Using a sharp knife, slice the chicken horizontally into 4 evenly sized fillets.
Cover the chicken with plastic wrap or baking paper and use a meat mallet or rolling pin to pound the meat until it is about 1cm or less in thickness. Pounding the chicken gives it an even thickness, which helps it to cook quicker (and evenly). It also tenderises the meat, to make it extra succulent and juicy.
Step 4 – Coat the chicken;
- Coat the chicken in the flour, salt and pepper mixture, until completely covered. (Photograph #8).
- Dredge the chicken through the eggs.
- Coat the chicken in the breadcrumb coating mixture until completely covered.
Step 5 – Fry the schnitzels;
Fry the chicken in a pan with the canola oil for 2-3 minutes each side, until crispy and lightly golden on the outside. It’s ok if they aren’t fully cooked in the middle, as they will continue to cook in the oven.
Try to keep the oil at 180C (bubbling, but at medium heat) so that the crumbs don’t burn.
Allow the chicken to drain on a wire rack.
Step 6 – Assemble;
Once drained, place the chicken in a baking tray and assemble the parmigiana layers as follows;
- Spread the parmigiana sauce over the top of the chicken.
- Place the slices of ham over the top.
- Add the mozzarella to the top of the ham.
Step 7 – Bake;
Oven bake the chicken for around 10-15 minutes, until the chicken is completely cooked through and the cheese is bubbly and golden.
Expert tips
- Pound the chicken to an even thickness. This allows it to cook evenly and also tenderises the chicken. Place the chicken breasts between two sheets of plastic cling wrap or baking paper to make it easier (and cleaner!).
- To make the crumbing process easier, arrange the bowls in an assembly line on a clean bench. Start with the flour mixture, followed by the egg, and then the breadcrumbs. Prepare a clean plate at the end to rest them on while you work.
- When frying the chicken in the oil, aim for a light, crispy golden crumb. If the oil is too hot, the crumbs will become dark brown before the chicken cooks. Aim for 180C and if you don’t have a thermometer, test whether it is ready by placing the end of a wooden spoon into the oil. If it bubbles around the spoon, it is ready. Make sure it doesn’t get too hot as you cook by adjusting the heat to medium, if needed.
- Check that the chicken is cooked through. Cooking times will vary depending on your oven and the thickness of the chicken breasts. When cooked, the chicken should be white (but still tender and juicy) with no pink in the centre. It should reach an internal temperature of 75C/165F.
- If you want to save time, ready-made chicken schnitzels can be used instead of crumbing your own. Simply fry the schnitzels and then continue to assemble as per the instructions below.
- Prep-ahead; the sauce can be made ahead and stored in the fridge for 3-4 days in an airtight container. The chicken can be pre-crumbed and stored in the fridge or freezer until you are ready to assemble and bake. The crumbing mixture (without the parsley) can also be made ahead and stored in an airtight container in the pantry.
- Want a healthier version? Skip the crumbing and grill the chicken before adding the sauce, ham and cheese and baking as normal. Or, crumb and then oven bake the chicken with a light coating of oil spray.
- Topping ideas – Chicken parmigiana is quite customisable and you can add your favourite toppings to suit! For a Hawaiian twist, add some slices of pineapple (squeeze out the excess juice first) to the ham layer before topping with cheese. For Mexican parmigiana, use salsa instead of the tomato sauce and cheese, and add corn chips, jalapenos and guacamole after baking. For an Aussie version, add a fried egg and BBQ sauce alongside the ham and cheese.
- Use a wire rack to drain the chicken schnitzels after frying, rather than resting them on paper towel. This ensures the chicken stays ultra-crispy, where paper towel can make them soggy.
FAQs
Chicken parmigiana can be frozen for up to 2 months. Let it cool to room temperature first, before storing it in an airtight container. When ready to serve, let them thaw in the fridge overnight or at room temperature for 2-3 hours. Then, place in a baking tray covered with foil and bake at 180C until completely heated through. Alternatively, the chicken can be coated in crumbs and frozen, uncooked for up to 2 months, ready to thaw and then fry and assemble the parmigiana when you’re ready to bake.
Serve them with a side of chips and salad, sweet potato fries, mashed potato and steamed vegetables or even your favourite pasta.
Store leftovers in an airtight container and refrigerate for 3-4 days. To reheat, place in a baking tray and cover with foil and bake at 180C until completely heated through.
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Chicken Parmigiana with Ham
Ingredients
- 700 grams chicken breast 2 large, boneless and skinless chicken breasts
- ½ cup plain flour all-purpose flour
- 1 teaspoon salt
- pepper
For the breading mix
- 1 cup breadcrumbs plain or panko
- 1 teaspoon paprika sweet Hungarian paprika (not hot or smoked!)
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
- ½ teaspoon salt
Plus
- 2 eggs lightly beaten
- 1 cup canola oil or vegetable oil, for frying
For the parmigiana sauce
To top
- 100 grams ham shaved or sliced
- 2 cups shredded mozzarella or use slices of fresh buffalo mozzarella
- fresh basil or parsley to serve
Instructions
- Pre-heat oven to 200 °C (392 F).
For the breadcrumb coating
- *If you are using ready-made schnitzels, cook them as per the instructions below.
- Stir the breadcrumbs together in a bowl with the paprika, garlic powder, parsley and salt. Set aside.
For the parmigiana sauce
- Mix the tomato paste, passata, Italian herbs, garlic and onion powders, olive oil and salt together in a small bowl or jug and set aside.
For the chicken
- Slice each chicken breast horizontally, into 2 fillets of equal size (4 pieces total).
- Place the chicken fillets on a board with a piece of plastic wrap (or baking paper) underneath and one on top. Use a rolling pin or meat mallet to pound the chicken until it is even thickness all over (about 1cm thick).
To coat the chicken
- Mix the flour, salt and pepper together in a bowl.
- Prepare your work station by placing the bowl of flour, a separate bowl containing the beaten eggs and the bowl of breadcrumbs on a bench, ready to coat the chicken.
- First, place each piece of chicken in the bowl of flour and coat until completely covered.
- Then, one at a time, dredge each piece of chicken through the beaten eggs until completely covered. Allow the excess egg to drip from the chicken before adding the breadcrumbs.
- Place the chicken pieces in the breadcrumb mixture and cover until completely coated.
To fry the chicken
- Heat the oil in a frying pan over high heat (to 180°C). Add the chicken pieces and cook for 2-3 minutes on each side, making sure the oil doesn't get too hot. The coating should become crisp and turn a light golden colour. Don't worry if the chicken isn't quite cooked all the way through, it will continue cooking in the oven.
- Remove the chicken from the hot oil and place on a wire rack to drain the excess oil. A tray placed underneath will catch any drips of oil.
To assemble
- Place the crumbed chicken onto an oven tray.
- Spoon the parmigiana sauce over the top of each piece of chicken.
- Arrange the pieces of ham over the top of the chicken.
- Top with the shredded mozzarella (or slices of fresh buffalo mozzarella) and bake until the chicken is cooked through and the cheese has bubbled and melted (around 10-15 minutes). Cooking times will vary depending on the thickness of the chicken and type of oven used.
- Remove from the oven and garnish with chopped parsley or basil. Serve immediately, with your favourite sides.
Notes
- This recipe makes 4 really big, pub-sized parmigianas. They could easily be made into 6, slightly smaller serves. To do this, the chicken can be cut into 6 fillets instead of 4. Follow the instructions above but reduce the cooking times slightly.
- Passata – pureed, strained tomatoes with no added flavours or additives, passata is a thick tomato sauce with a smooth consistency. In the USA, passata is also known as tomato sauce.
- Pound the chicken to an even thickness. This allows them to cook evenly and also tenderises the chicken. Place the chicken breasts between two sheets of plastic cling wrap or baking paper to make it easier (and cleaner!).
- To make the crumbing process easier, arrange the bowls in an assembly line on a clean bench. Start with the flour mixture, followed by the egg, and then the breadcrumbs. Prepare a clean plate at the end to rest them on while you work.
- When frying the chicken in the oil, aim for a light, crispy golden crumb. If the oil is too hot, the crumbs will become dark brown before the chicken cooks. Aim for 180C and if you don’t have a thermometer, test whether it is ready by placing the end of a wooden spoon into the oil. If it bubbles around the spoon, it is ready.
- Check that the chicken is cooked through. Cooking times will vary depending on your oven and the thickness of the chicken breasts. When cooked, the chicken should be white (but still tender and juicy) with no pink in the centre. It should reach an internal temperature of 75C/165F.
- If you want to save time, ready-made chicken schnitzels can be used instead of crumbing your own.
- Prep-ahead; the sauce can be made ahead and stored in the fridge for 3-4 days in an airtight container. The chicken can be pre-crumbed and stored in the fridge or freezer until you are ready to assemble and bake. The crumbing mixture (without the parsley) can also be made ahead and stored in an airtight container in the pantry.
- Want a healthier version? Skip the crumbing and grill the chicken before adding the sauce, ham and cheese and baking as normal.
- Topping ideas – Chicken parmigiana is quite customisable and you can add your favourite toppings to suit! For a Hawaiian twist, add some slices of pineapple (squeeze out the excess juice first). For a Mexican parmigiana, use salsa instead of the tomato sauce, corn chips, jalapenos and guacamole. For an Aussie version, add a fried egg and BBQ sauce alongside the ham and cheese.
- Use a wire rack to drain the chicken schnitzels after frying, rather than resting them on paper towel. This ensures the chicken stays ultra-crispy, where paper towel can make them soggy.
- Freezing; leftovers can be frozen for up to 2 months. Let it cool to room temperature first, before storing it in an airtight container. When ready to serve, let them thaw in the fridge overnight or at room temperature for 2-3 hours. Then, place in a baking tray covered with foil and bake at 180C until completely heated through. Alternatively, the chicken can be coated in crumbs and frozen, uncooked for up to 2 months, ready to thaw and then fry and assemble the parmigiana when you’re ready to bake.
- Storage; store leftovers in an airtight container and refrigerate for 3-4 days. To reheat, place in a baking tray and cover with foil and bake at 180C until completely heated through.
- Please note that the nutrition information is based on the ingredients being made into 4 quite large (pub-sized) parmigianas, with one parmigiana being one serve. They can also be made into 6 slightly smaller serves. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the chicken. It is also difficult to calculate the amount of oil absorbed by the chicken in the frying process. I have allowed for ¼ cup of oil to be retained, but if you need a more accurate reading you can measure the amount of oil before and after cooking (obviously be careful with hot oil!).
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update notes: This recipe was originally published in May 2020, but was re-published with new information and photos in October 2022.
Sarah says
Oh I miss eating parmy’s out, now I can make my own at home! Winner winner chicken dinner!
Andrea Geddes says
Hi Sarah! Enjoy! Just as good as the pubs, if not better! 😀
Alex says
How good this looks!! Can’t beat a delicious classic like this!
Andrea Geddes says
Thanks Alex! It’s definitely a favourite in our home!
Chloe says
Can’t believe this can be ready in 30 minutes! It looks just incredible. While the pubs are still closed I’ll have to give this a try 🙂
Andrea Geddes says
Thanks Chloe! It is a great substitute while we can’t go out- and a perfect substitute for when you don’t feel like going out!
Sylvie says
The second I saw the first photo, I though “man I wish that was my dinner tonight”! Love to get parma when we go out but never think to make some at home. Cant wait to give it a go now!
Andrea Geddes says
Thanks Sylvie! We love parma nights at the pub, but at home is just as good too (if not better!). Enjoy.
Sally says
Such a classic dinner, there is nothing better than a parmy! This is the perfect recipe to make at the moment until we can go back to the pub!
Andrea Geddes says
Hi Sally! Yes! I miss eating out. These “takeaway” at home recipes certainly help in the meantime!