Chicken Parmigiana, affectionately known as ‘Chick Parma’ in Australia. It is a hearty dish that has won the hearts of many, combining tender chicken breast, rich tomato sauce, and melted cheese. With its roots in Italian American cuisine, this dish has become a pub favourite across Australia. Topped with savoury sauce and gooey cheese, the crispy chicken is perfectly complemented by golden, home style baked chips.
Nutritionally, this meal offers a balanced mix of protein, carbohydrates, and fats. The chicken provides lean protein. At the same time, baked chips are a healthier alternative to deep fried versions, reducing the overall fat content of the meal.
Chicken Parmigiana Tips
- When flattening the chicken, pound the chicken breasts gently to an even thickness to ensure they cook throughout. Place a double layer of cling wrap over the breast when flatting to keep it together and stop it from spreading all over.
- Use Panko breadcrumbs for a crispier coating on the chicken.
- Add a pinch of oregano and garlic powder to the breadcrumb mixture for extra flavour.
- Opt for a low-sodium tomato sauce to control the salt content of the dish.
- Use sweet potatoes for the chips instead of regular potatoes for a healthier twist.
- Allow the chicken to rest for a few minutes after baking to keep it juicy.
Ingredients
- 2 large chicken breasts, halved horizontally
- 1 cup plain flour
- 2 large eggs, beaten
- 1½ cups Panko breadcrumbs
- ½ cup Parmesan cheese, finely grated
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup tomato passata
- 1 cup mozzarella cheese, grated
- 4 to 5 large potatoes, cut into thick wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Preheat your oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
- Prepare the chips by tossing the potato wedges in olive oil, salt, and pepper.
- Spread them on the tray and bake for 30-35 minutes, turning halfway through, until golden and crispy.
- Meanwhile, coat the chicken in flour, shaking off the excess.
- Dip the chicken into the beaten eggs, then coat with the breadcrumb mixture of Panko, Parmesan, oregano, and garlic powder.
- Heat a little olive oil in a large frying pan over medium heat. Cook the chicken for 2-3 minutes until golden brown.
- Transfer the chicken to a baking dish. Spoon tomato passata over each piece, bake for 5-10 mins.
- Sprinkle the mozzarella cheese over the sauce.
- Bake in the oven for another 5-10 minutes until the cheese is melted and bubbly (total baking time should be 15-20 minutes).
- Serve the chicken Parmigiana hot alongside the baked chips.
This Chicken Parmigiana with home style baked chips is a comforting meal to satisfy. Perfect for a family dinner or a weekend treat, it’s a dish everyone will love. Feel free to experiment with different sides or sauces to make it your own. Try pairing it with our Bright Mediterranean Chickpea Salad for a complete meal.
Not sure which air fryer is right for you? Check out this guide to find the Air fryer that matches your needs and budget.
