Chicken parmi

Lunch | American

Prep time: 40 min Cook time: 20 min Servings: 2

This is an Aussie pub classic that was adapted from Pollo alla parmigiana. Parmi (or Parma if you're from Melbourne), is a juicy crumbed chicken covered in marinara sauce and mozzarella served with fries and a salad. If you love this dish, time to give the homemade parmi recipe a go.

Ingredients

Parmi
2 x crumbed chicken (recipe below)
200ml simple marinara sauce (recipe below)
100g mozzarella cheese
chips (recipe below)
salad
Crumbed chicken
2 x chicken breast
1 cup panko bread crumbs
2 eggs beaten
1/2 cup plain flour
salt and pepper
Marinara
1 tin diced tomatoes
4 cloves garlic, finely diced
2 tbsp olive oil
salt to taste
1 tsp dried oregano
Chips
400g red royal potatoes (or any floury potato is good for cooking)
salt
oil to fry in (I use peanut)

Directions

Crumb the chicken
Butterfly each chicken breast by slicing through the middle, keeping one side intact so it opens like a book (and looks like a love heart).
Set up a crumbing station: flour (seasoned with salt and pepper), beaten eggs, and panko breadcrumbs in separate bowls.
Coat each chicken breast in flour, then egg, then breadcrumbs, pressing the crumbs in firmly. Set aside on a plate with a bit more panko underneath.
Make the marinara sauce
In a small saucepan, heat olive oil over medium. Add the garlic and cook for 2–3 minutes - don’t let it brown. Add the diced tomatoes, salt, and oregano. Stir well and simmer for 8 minutes. Set aside.
Prep the chips
Cut potatoes into 1cm thick chips and soak in cold water. Heat oil to 140°C. Dry the chips well, then fry for 8 minutes or until soft but pale. Remove and place on a rack and in the fridge to cool completely.
Fry the chicken
Heat oil to 180°C. Fry the crumbed chicken for around 8 minutes until golden brown and cooked through. Set aside on a baking tray.
Finish the chips
Reheat oil to 180°C. Fry the chilled chips for 5–6 minutes until golden. Drain, season with salt, and keep warm.
Assemble and grill the parmi
Spoon 2–3 tbsp of marinara over each piece of chicken, then top with mozzarella. Place under the grill until the cheese is melted and bubbling.
Plate up with hot chips and a fresh salad. Enjoy!

Recipe notes

Butterflying tip
If your chicken breasts are thick, pounding them gently after butterflying helps them cook evenly and gives a better surface for the crumb.

Crumb
Press the breadcrumbs in firmly, especially around the edges — this stops the coating from lifting when frying.

Double fry chips
Cooling the chips between fries gives that classic crispy-outside, fluffy-inside texture. Don’t skip it.

Mozzarella
Use a firm mozzarella (not fresh ball-style) for better melt and less water. Grated works best for even coverage.

Oil temp accuracy
Use a thermometer if you’ve got one. Too hot and the crumb burns before the chicken cooks; too cold and it turns soggy.

Make ahead
You can crumb the chicken and par-cook the chips earlier in the day. Store the chicken in the fridge and the chips in the fridge on a rack uncovered — helps them stay crisp.

Alternatives
No panko? Use regular breadcrumbs, or blitz up some cornflakes or stale bread. Just go for crunch.

Can I make the chips in an air fryer?
Yep! Cook them in two stages like the method: 140°C to soften, then 180°C to crisp up. Toss with a little oil and shake the basket halfway through.