Chicken Parmigiana with Ham

chicken parmigiana topped with ham on a plate with chips and salad.

5 from 6 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings: large (or 6 medium)

Calories: 723kcal

Author: Andrea Geddes

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

8 tablespoons tomato paste
⅓ cup passata or crushed canned tomatoes
1 teaspoon dried Italian herbs or use dried basil and dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons olive oil
salt to taste. I use ½ teaspoon.

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