Chicken Parmigiana, or Chicken Parmesan – the great pub favourite has finally landed! Pollo Alla parmigiana in Italian, but affectionately referred to by Aussies as parmi or parma, this chicken entree has tickled palates and satisfied stomachs from all corners of the world. Traditionally made with pounded chicken breast smothered in tomato sauce and topped with slices of melted cheese and served hot, you’ll never want to order pizza again after trying this easy-to-follow recipe.
Chicken Parmigiana is a dish that has been a favourite of the Aussie pubgoer for decades. Originating in Italy, it was brought over to Australia by Italian migrants and has become iconic due to its association with Aussie culture. Often made at home on Sundays for the family or as a last-minute dinner party offering, Chicken Parmesan is also often served in pubs and restaurants across the country.
Chicken parmigiana is typically made by frying chicken breast fillets and then topping them with tomato sauce, mozzarella cheese and plenty of finely grated parmesan cheese before baking until golden brown in the oven.
What Is Chicken Parmigiana?
Chicken Parmigiana is a pub favourite that has finally landed. I am referring to Pollo alla parmigiana in Italian but affectionately referred to by Aussies as parmi or parma. It’s a dish consisting of breaded chicken breast, topped with tomato sauce and cheese, and baked until the cheese melts. Serve it with pasta or salad for the perfect pub meal. Chicken Parmigiana is also served cold (Parmi con gelato), usually for lunch in Italy during hot summers.
I hope you enjoy this version of Chicken Parmesan too!
History of Chicken Parmigiana
Chicken Parmigiana (or Chicken Parmesan) is a dish from Italy, where chicken is cooked with tomato sauce, mozzarella and parmesan cheese. It’s then typically coated in breadcrumbs and fried.
It’s believed to have been created as a variation of the original veal cotoletta which was made with pan-fried veal cutlets, topped with melted butter, sage, salt and pepper. Its popularity has meant that it can now be found on menus across Australia.
The secret to a great Chicken Parmigiana is the cooking process. It’s tempting to cook it all in one go, but the best way is to cook each part separately. We recommend baking the chicken, then frying it in some olive oil and finally adding it to your cooked tomato sauce. Once you’ve added a little basil or oregano and freshly grated parmesan cheese, you’re ready to roll! But before you tuck into this scrumptious pub favourite, make sure you share it with someone special…it’ll be worth it!
Mixing up different ingredients in an Italian-style recipe has been done for centuries, and Chicken Parmigiana is no exception.
How To Make Chicken Parmigiana
Chicken Parmigiana is a dish of Italian origin, consisting of fried chicken cutlets covered in tomato sauce and cheese, often served with spaghetti. Make this pub favourite at home by following these steps:
Preheat oven to 180 degrees. Arrange three chicken breasts in a single layer on a baking tray lined with greaseproof paper. Bake for 12 minutes or until cooked through. Remove from the oven and allow to cool briefly before slicing into pieces
In a frying pan over high heat, melt butter and add onion. Cook for 2-3 minutes or until soft, then add garlic and cook for one minute more