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  • Serves 10
  • 1 hours
  • Difficulty Medium
  • 18 Ingredients

18 Comments

Chicken parmigiana is an dinner favourite, and this fabulous recipe is packed with flavour, and handy hints for getting the perfect parma!

The trick to a delicious parma is seasoning, seasoning, seasoning! It may seem a little useless seasoning flour, breadcrumbs etc but this is what will set your dish apart from an average parma.

I love making parmas when I am entertaining and they can be assembled ahead of time and placed in the oven the melt the cheese before dinner is being served.

Yes these can be time consuming to make but the trick is to make in bulk and freeze the ones you are not going to cook up.

I freeze them in freezer bags and place baking paper in the middle so the schnitzels do not stick together.

I love using the leftover to make my kids their lunch wraps/rolls/sandwiches.


Ingredients (serves 10)

  • 1.5kg Chicken Thigh Fillets (skin off)
  • Flour Mix:
  • 1 1/2 cups Plain flour
  • 2 tbl Season all seasoning
  • Sea salt flakes and pepper
  • Egg wash:
  • 3 Eggs
  • 3 tbl Parmesan shredded
  • 1/4 cup pouring cream (substitute with milk)
  • 2 tbl Curly parsley chopped
  • Breadcrumb:
  • 500g Breadcrumbs (may need more)
  • 2tbl Season all seasoning
  • Other:
  • Mozzarella cheese
  • Napoli Sauce
  • Parmesan, Parsley and basil for garnish
  • Oil for frying

Method

  1. Using a meat tenderiser lightly pound the chicken (if you don't have one use a rolling pin).
  2. Time to bread the chicken! Firstly start by dipping the chicken into flour and shaking the excess off. Dip into the egg wash and then into the breadcrumbs. Use your palm to press down on the chicken pieces to ensure the breadcrumbs stick onto it and again shake off excess breadcrumbs.
  3. Pour oil into a saucepan on low-medium heat. Fry chicken pieces for 4 minutes on each side and place on paper towels.
  4. 4. Place your oven grill on, layer the chicken onto a baking tray and top with mozzarella (the more the better). Place into the grill and keep an eye on it as it will melt quite quickly. Once out of the oven, dollop your Napoli sauce and garnish with parmesan, parsley and basil.

  • Yum, yum, yum. Such a great meal.

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  • MMMMMmm parmas are a staple in our house!

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  • Yum.
    Had never thought to season the bread crumbs. But alas perfection.

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  • Love a good chicken Parma!!! Parmi?

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  • Ooh love a good parmy! Yummo

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  • Yum yum yum this is my kids favourite I will be making this delicious chicken Parma recipe soon

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  • This recipe sounds super delicious!

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  • Any meat, as well as a lot of veggies, is lifted to another level of yum by making into a parmie. A dinner fave here

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  • Who doesn’t love a good Parma!!! I’ll definitely try this one but change the thigh for chicken breast… thanks for sharing

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  • Yum. I am not a chicken thigh person and would adjust to use a chicken breast.

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  • This would be a very lovely chicken parma – very tasty with all the spices yet homely.
    Thanks so much for sharing your recipe.

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  • I’m drooling just thinking about this. Definitely on the menu for the next time we have chicken for a meal

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  • I bet my husband would like this

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  • Yum! We’re lazy and just use store bought schnitzels, this would be much nicer!

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  • I’m not a big lover of chicken parmis but hubby and son are. They always order them when we go out for dinner. I’m learning to love the new and varied versions, but can see how simple it is to do this at home.


    • We like them at home and out; nice to try and taste the different versions.

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  • A favourite chicken dish that is appealing in warm and cool months. Thanks for sharing your version of this dish.

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  • Interesting that cream is used in this recipe – I’m sure it will be nice and creamy in texture and flavour, yum!
    Thank you for sharing. I always like things with a twist from the usual.

    Reply

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