Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.
Abbreviate the name as much as you want. But don’t abbreviate the recipe!
Chicken Parmigiana
Aussies love good pub grub. But all too often, the standard pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese.
This homemade version puts those to shame. My secrets?
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Layers upon layers of seasoning – on and in the chicken, the egg wash, the crumbing, and the sauce;
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MARINADE the chicken to keep it juicy throughout the double cook;
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Extra crispy schnitzel – nobody likes a soggy schnitzel!
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Extra flavourful sauce thanks to a splash of white wine and chicken stock, finished with a sprinkle of fresh basil.
Are you ready for the best Chicken Parmigiana of your life?? Here we go!
(And guess what? This recipe includes a bonus NO FRY version. Impossibly golden and crunchy!)
Part 1: Dry brine marinade for chicken
The first step is to make sure the chicken stays juicy after the double cook (fry + bake) because this essentially overcooks the chicken. Schnitzel-thin chicken take just 4 minutes to cook – we want to fry for 4 minutes THEN bake for 15 minutes to make that cheese molten!
So we’re using a simple dry brine that acts as a marinade to keep the chicken juicy. Dry brine is better than the typical liquid marinades because they will cause the chicken to leech liquid as it cooks, making the crumb soggy.
What you need for the dry brine
All you need for this dry brine is salt, pepper and an Italian herb mix. Nice and easy – and works like magic!
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Chicken – I like to use breast for ease because once cut horizontally, it forms 2 perfect steaks even without pounding. Boneless thighs works just as well and is in fact juicier, but you’ll need to pound them so they’re even thickness all over;
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Salt and pepper – the salt on the chicken acts like a typical chicken marinade, trapping moisture in the flesh so the chicken is extra juicy and moist once cooked. The pepper and herbs will infuse with subtle flavour; and
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Italian Mixed Herbs – purchased pre mixed from any grocery store. See recipe for alternatives and substitutions. Not the end of the world to leave it out.
Dry brine is essential for juicy chicken parmigiana! It’s simple and quick, so don’t skip this step.
How to dry brine chicken
To dry brine the chicken, all you do is split chicken breast in half to form thin schnitzel steaks, sprinkle both sides with the salt, pepper and herbs, then set aside for a mere 30 minutes. It only takes 30 minutes because the chicken slices are so thin.
The Parmigiana tomato sauce is often an afterthought – or worse still, cheap jars of pasta sauce. Don’t fall into that trap!
Part 2: Parmigiana Sauce
While the chicken is brining, make the sauce. I like to make the sauce extra flavourful with a splash of white wine (evaporated to remove alcohol and just leave flavour – no trace of winey taste at all) and chicken stock/broth.
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Tomato passata – this is pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. I prefer using tomato passata because it makes a perfect thick, smooth sauce – no need to cook crushed tomato for ages so it breaks down;
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Garlic and onion – essential flavour base;
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Italian mixed herbs – for a hint of herby flavour. See recipe for alternatives and substitutions;
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White wine and chicken stock/broth – optional extras for extra flavour! For the white wine, we only use 1/4 cup so just use any white wine that you have open. If buying especially, opt for a discounted dry white wine like sauvignon blanc, pinot grigio, pinto gris, semillon or semillon sauvignon blanc. Avoid heavily wooded or very fruit, sweet wines (which some chardonnays and reislings can be, which is why for simplicity I keep them off my list); and
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Chilli flakes (red pepper flakes) – for the slightest background hint of warmth! Entirely optional.
How to make Chicken Parmigiana Sauce
Nothing ground breaking in the method, but it’s worth noting that the sauce is a thick saucy consistency, not a stodgy dry dolloping consistency (which kind of defeats the purpose of having delicious tomato sauce smothered on our Parmi!).
This is what the sauce should look like:
Part 3: Crumbing!
Referred to as breading in the US – and given it’s called bread crumbs, I feel like both “crumbing” AND “breading” make sense!
Here’s what you need for the crumbing. It’s a classic schnitzel…but with extra flavour from the parmesan, herbs and garlic!
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Flour – for dusting. This first followed by egg = strong glue for the breadcrumbs;
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Garlic and Italian dried herbs – to mix into the egg for extra subtle flavour. Layers upon layers of flavour, all throughout this parmi!
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Panko breadcrumbs – Panko breadcrumbs are larger than normal breadcrumbs so your schnitzel will be crispier. Find it next to ordinary breadcrumbs or in the Asian aisle (pro tip: cheaper at Asian markets!);
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Parmesan – I like using the sand-like store bought parmesan because the grains are bigger than grating your own which = more bold flavour. Parmesan in crumbing is a traditional Italian method for schnitzels. It adds sensational extra flavour into the schnitzel as well as making it more golden AND crispier. When parmesan is cooked, it is very crispy!
How to crumb Chicken Parmigiana
Here’s how the crumbing goes down – flour then egg then breadcrumbs. Pile them up, ready to fry! (Or BAKE!)
Part 4: Frying (or baking!)
Amount of oil to use
You don’t need to deep fry chicken parmigiana. Just shallow fry is fine – it doesn’t matter if you get some brown spots from the chicken touching the base of the skillet/pot because it gets covered in sauce.
You just need enough oil to get the breadcrumbs super crispy – you can get away with using as little as 1.5cm / 1/2″ of oil though 2cm / 3/4″ is ideal.
How long it takes to cook chicken parmigiana
Schnitzel thin chicken takes 4 minutes max to cook through so it’s golden and crispy on the outside, and just cooked on the inside. In fact, it doesn’t matter if it’s not cooked through because it will definitely finish cooking in the oven.
Heads up: Far too many Parmigiana recipes that tell you to fry chicken for closer to 10 minutes then bake for 20 minutes! That’s the surefire path to dry chicken breast. Don’t do it!
PRO TIP: Drain chicken on a RACK not on paper towels. It is extra insurance to keep the base super crispy!
How to BAKE rather than fry
For the most impossibly golden and crunchy BAKED chicken schnitzel, toast the breadcrumbs first per the Crunchy Baked Chicken Tenders recipe. Then crumb per this Chicken Parmigiana recipe, spray with oil and bake at 200°C/390°F for 15 minutes. It will look like this (these are the Chicken Tenders – breast will look the same on the outside):
5. Smother and bake!
Alrighty – on the home stretch here!! Time to smother and bake:
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Sauce – Top with sauce, covering about 80% of the surface (leaving some crunchy exposed bits!). At this stage, I also like to sprinkle with a bit of fresh basil;
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Mozzarella AND parmesan – Pile mounds of mozzarella on top – I find that shredded melts more nicely than slices, but slices work too. Or fresh mozzarella (torn into pieces). Then sprinkle with parmesan (more flavour!) and drizzle with olive oil (to ensure parmesan melts nicely rather than crispy);
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BAKE for a mere 15 minutes, just so the cheese melts and you get some small brown spots. Do not bake further than you need to – this leads to dry chicken (though you can sit back smugly with the knowledge that yours is brined so it’s extra juicy) AND makes the crust totally soggy under the sauce (quick 15 minutes bake = crumbing under sauce is still a bit crispy which is unheard of!)
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Finish with a fresh sprinkle of basil then serve immediately!
And there you have it. The best Chicken Parmigiana of your life, made in your very own kitchen!!
That moment when you cut through the molten melted cheese, then you see some tomato sauce squirting out the side, then your knife hits the chicken which you can instantly tell just by feel is so juicy, and that first bite……
UGH! I’m torturing myself describing this!!
What to serve with Chicken Parmigiana
With the cheesy tomatoey flavours going on here, I really enjoy serving this with a fairly plain leafy salad dressed with Balsamic Dressing. Otherwise, choose a Vegetable Side dish based on what you dig up after rummaging around in your fridge!
And for a blow-out Italian feast, don’t forget crusty-yet-moist Focaccia, or Garlic Bread…. then wrap it up with Tiramisu. Or if you’re after a more simple dessert, try one of these:
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Warm and cosy – Apple Crumble, Strawberry Crumble, Chocolate or Butterscotch Self Saucing Pudding
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Classic – Vanilla Cake, Chocolate Cake or Fudge Cake;
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Quick and easy – Cinnamon Rice Pudding, Brownies
This Chicken Parmigiana is worth the effort.
I know Chicken Parmigiana requires more effort than the usual quick ‘n easy meals. But trust me, it is worth it.
This is better than your standard pub grub. The secret lies in the layers upon layers of flavour and seasoning which, individually, sound like nothing special but together make for a memorable Parmi. The parmesan in the crumbing. The pinch of dried herbs in the marinade, the egg wash and again in the sauce. The little sprinkle of fresh basil on the sauce.
Then add the extra little tips that elevates it to better than your run-of-the-mill recipes: using tomato passata instead of crushed tomato, mounds of shredded cheese instead of slices, and leaving the schnitzel edges clear of sauce so they stay 100% crispy…
It is these little things that collectively make for an epic eating experience, one that I dare say money-can’t-buy except perhaps at the very best old school Italian restaurants.
I hope you treasure this recipe as much as I do! – Nagi x
Watch how to make it
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Chicken Parmigiana
Ingredients
Brined Chicken Marinade (Note 1):
- 3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces (Note 2)
- 1 tsp salt , cooking / kosher (or 3/4 tsp table salt, Note 3)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs (Note 4)
Flour dusting:
- 1/3 cup flour , plain/all purpose
Egg Dredge:
- 2 eggs
- 1 garlic clove , minced using garlic press
- 1/4 tsp each salt and pepper
- 1/4 tsp Italian mixed herbs (Note 4)
Parmigiana Bread Crumbing:
- 1 1/2 cups panko breadcrumbs (sub normal, Note 5)
- 1/2 cup parmesan , finely grated (store bought sand-like is best) (Note 6)
- 1/2 tsp salt
- 1/4 tsp black pepper
Frying:
- 2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce:
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/4 cup onion or eschallots , very finely chopped (Note 7)
- 1/4 tsp red pepper flakes (chilli flakes), optional
- 1/4 tsp Italian mixed herbs (Note 4)
- 1/4 cup white wine , anything (optional, Note 10)
- 400g / 14 oz tomato passata (aka tomato puree) (Note 8)
- 1/2 cup chicken stock/broth (or water)
- 1/4 tsp each salt and pepper
Layering:
- 10 basil leaves , roughly chopped (sub pinch of dried - or omit)
- 2 cups mozzarella cheese , shredded (or enough slices to cover)
- 3/4 cup parmesan , finely grated (best to grate your own, Note 6)
- 1 tbsp extra virgin olive oil
Garnish (optional)
- 5 basil leaves , roughly chopped
Instructions
Dry Brine Chicken:
- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
Parmigiana Tomato Sauce:
- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
Crumbing:
- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
Frying (Note 10 for baked option):
- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
Assembling & baking:
- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Recipe Notes:
- Crumbing - I like using the sand-like store bought grated parmesan (from the fridge, not aisle. If it ain't refrigerated, it ain't cheese! 😂). The grains are larger than finely grating your own at home so you get better flavour pops in the crumb. But grating your own works just as well.
- For topping - better finely grated yourself because it melts better - the sandy store bought stuff melts ok but will be a thicker layer and doesn't meld in as well with the mozzarella.
Nutrition Information:
More Italian chicken amore
Life of Dozer
RTE “HQ” new kitchen is nearing completion! Dozer is confused – he is used to tasty things emerging from ovens. Not just packing and instruction manuals!!
THERESA HURST says
I have a question about the difference between the “dry brine” or the “Velveting” method. Which method produces more tender chicken and how do you know which method to use? Thank you!
Nagi says
Hi Theresa! That’s a really great question 🙂 “Velveting” is a technique that works best for sliced or small bite size pieces of chicken. Basically, think Chinese food – stir fries etc. Dry brining and marinating are suitable for larger pieces of meat. The reason it’s better not to velvet large pieces of meat is because baking soda is stronger than using salty / vinegary marinades / dry bring so it won’t tenderise large pieces evenly. You’d end up with overly soft outsides before the inside is fully tenderised. 🙂 N x
Theresa Hurst says
Thank you so much for responding! Your answer really helped me understand the difference and it makes sense. Thanks for all the great recipes and detailed instructions. You are my all time favorite to follow ❤️
Beatrice Lawson says
Nagi, that’s how I’ve been making my veal parm for ever (mom got the recipe in Rome from her landlady) with one major exception: no mozzarella allowed near it! I know – that’s the cheese everyone seems to use but if you try it with Fontina once (or another deeper flavoured cheese), it’s a game changer! Note to folks in North America – read the ingredients in your Italian spice mix if store bought, because it may already contain salt and pepper – you may still add some but just be aware of it so you don’t end up with extra salty meat and cheese.
Oh and what is the talk of ham??? This is parm not cordon bleu right?
Thanks Nagi for the clear and detailed instructions for a delicious recipe as always!
PS Poor Dozer – I don’t blame him for being confused… I had the same look on my face during our kitchen reno (while I cooked on a hot plate in the basement surrounded by boxes!)
Nagi says
Hi Beatrice, yes any cheese would work well here – I like to mix Mozz with parmesan for flavour, fontina is a great idea though!
Great tip regarding the spices, I had no idea their contains salt there! And definitely no ham in Parmi’s here!
Stay safe!! N x
Liz says
No ham in parmas in this Melbourne household, either. Can’t wait to try your recipe, Nagi. Salivating already.
Nagi says
I’d love to know what you think when you try it Liz! N x
Vera G says
Dear Fozer has to put up with so much with YOU, how Would YOU Like to walk Down street in ugly Yellow thing, Love Dozer Not Happy YOU went to hairdresser for us nothing for 3 M and still have to Wait until Oct.. YUMI Food, Stay Safe.
Nagi says
He loves it Vera!!! Keeps him dry and keeps all that stand contained 😉 I know I shouldn’t be flaunting our lack of restrictions – I am so grateful though that we aren’t in lockdown!! ❤️ N x
Kelly says
Nagi, you’re the best! Just cooked this for dinner and it was absolutely delicious 😍
Nagi says
Oh that’s great to hear Kelly, I’m so glad it was a hit!! N x
Timothy Smith says
Chicken Parma! Awesome Nagi. But I’m with Mariel, it has to have ham!
Not much chance of a parma and a pot in the pubs here but I’ll be doing it at home with this. If only they showed AFL on the telly here then I’d almost feel I was back in Melbourne 😉
Nagi says
It’s not traditional and you won’t find any pub serving it here! But yes a great addition – I’ll mention it in the recipe notes 🙂 N x
Bec says
I was so excited to see this recipe pop up – we love our chicken parmigiana.
One problem – it’s the same as what we already do!! Which means it’s AWESOME 😀
I’ll also include pine nuts every now and then to mix it up a bit.
Nagi says
Wahoo!!! Love the idea of pine nuts – a great texture!
Cherie B Swaters says
I am rating this a 5-star based solely on your past recipes being so excellent AND just reading it makes me salivate! One question – here in the US we have a dish called Chicken Parmesana Pasta. It is a poor imitation of your recipe baked over pasta noodles (tubes- I don’t know the correct name) I was wondering if you might be able to give me an idea of how long and temperature to bake this if I topped cooked noodles with your sauce from the above recipe and the recipe itself (making more sauce of course)
Also want to compliment you on your service to ALL of us on COVID house arrest.
Can’t forget Dozer – he is adorable and that video you posted is being earmarked to be watched again and again. So cute.
Thank you for all you do for us.
Nagi says
Hi Cherie, what could be better – adding pasta! I love it!
Here’s what I would do – cook the pasta as per the packet directions, less 2 minutes (you’re going to continue cooking it in the oven). Then mix with the sauce, place in the baking dish and top with the chicken, sauce and cheese. It should really only take 20 minutes or so in the oven 🙂 N x
Simone says
Thank you Nagi!
As a very fed-up and frustrated Victorian I think I will actually cry with happiness when I can sit in a pub and enjoy a Parma. I miss them so much!
In the meantime your recipe sounds amazing and it’s on the agenda for the weekend…it does need ham though! x
Nagi says
I bet you can’t wait Simone – in the mean time I hope you can enjoy this one at home!! N x
Jo says
Ugh you called it a parmi. GROSS 😛
Nagi says
That’s what we call it here! 😉 N x
Janice says
Love your site!! Am I crazy? I can’t see where the wine is in the actual recipe. Also do you have a recommendation of a type of white wine? Vermouth, Chardonnay etc? Thank you!!
Nagi says
You’re not crazy!!! I was sloppy and forgot it 🙂 Now added! Anything dry is fine – just not a super woody or super sweet fruity wine. I’m a sauvignon blanc and pinot gris gal. Boring!! N x
Janice says
Perfect! Thank you, Nagi!! Can’t wait to try!!
Valerie says
Hi Nagi!
To bake this, do I still use the flower to finish crumbing with the toasted breadcrumbs?
Nagi says
Hi Valerie! Yep – absolutely everything else in the recipe the same. Just replace the breadcrumbs in this recipe with the toasted ones (make sure you still add the parmesan!), spray and bake per the tenders recipe. N x
Eha Carr says
I know how good this can be ! You know me and . . . ! But this is too good to resist !! Chicken thighs, beaten and battered 🙂 ! Oven-baked ! Eshallots. Locally produced passata – costs so little, is of such a fine quality. Would love garden herbs, cut tiny, tiny but that probably would not work ? Chicken stock. Cheeses grated from a block . . . no problems for next weekend . . . oh, just with salad . . .Blueberries with yogurt topped with nuts after . . . thank you Nagi ! And all my love to Victoria . . . you got the raw prawn but the damn thing will fizzle out like the Spanish flu way back even without a vaccine . . .
Nagi says
Oh I love this Eha! Yes definitely add some fresh herbs! You really can’t go wrong here 🙂 N x
fran says
Hi Nagi,
instead of cooking the last 15 mins in the oven, can i continue to do it ( with sauce & cheese on the chicken) in the frying pan with cover on over the stove ?
Nagi says
Sure can Fran, just drain the oil – however you won’t get that golden cheese on top 🙂 N x
Mariel says
Looking forward to trying this, thanks Nagi! One observation though- in Melbourne I’d argue it’s pretty controversial to not have a parma with ham. There are also pubs that have parma nights with many varieties of toppings- Mexican parma? Add jalapeños. Bolognese parma? Add minced beef. Those are really out there. But ham is essential.
Nagi says
WHAT?! Ham?? Not up here 😂 I will have to add a note about the ham!! But it’s very very good with ham, I must say. N x
Bec says
Qlder chiming in, no ham on parmis in this house 😛
Kerry says
Can I make sauce earlier in day? This looks yummy
Nagi says
Yes 100% Kerry – perfect to make in advance! N x
Macy says
Omg, picture of Dozer made me laugh. So did the pic of him staring at your door the other day😊 He’s so patient in his waiting.
What a lovely headquarters this will be!
Nagi says
And perfectly at his head height too Macy 😂