Crispy Chicken Parma (Chicken Parmigiana)

Chicken Parmigiana layered with rich sauce, prosciutto, and bubbling mozzarella.

by Samantha Tulett

Published Jan 26, 2026

RECIPE ↓

45 MINS

EASY

SERVES 4

About the Recipe

Chicken Parma is a true Australian classic, found on pub menus across the country and loved for good reason. Crispy crumbed chicken, rich tomato sauce, and melted cheese is a combination that never disappoints. This homemade version takes the beloved staple and elevates it with a smooth red wine tomato sauce, crunchy panko-Parmesan coating, and layers of prosciutto for extra depth of flavour.

Making Chicken Parma at home means you get that perfect golden crunch every time, without soggy crumbs or bland sauce. It’s hearty, comforting, and impressive enough for guests, yet easy enough for a weeknight dinner. Serve it with chips, salad, or your favourite sides for a meal that always hits the spot.

RECIPE

Crispy Chicken Parma (Chicken Parmigiana)

by Samantha Tulett | City Slicker

COOK TIME

25 MINS

TOTAL TIME

45 MINS

COURSE

MAIN

SERVES

PREP TIME

20 MINS

INGREDIENTS

Chicken

4 small chicken breasts

1 cup plain flour

2 eggs

2 cups panko breadcrumbs

½ cup grated Parmesan

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

Salt and pepper, for seasoning each layer

2 cups shredded mozzarella

8 slices prosciutto

Neutral oil, for shallow frying

Fresh basil leaves, for garnish

Tomato Sauce

1 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, minced

½ cup red wine (such as shiraz)

1 can (400g) whole peeled tomatoes

½ tsp dried oregano

½ tsp dried basil

¼ tsp salt

¼ tsp freshly ground black pepper

METHOD

To make the sauce, heat the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for 30 to 60 seconds until fragrant.

Pour in the red wine, then add the tomatoes, oregano, basil, salt, and pepper. Simmer gently for 20 to 25 minutes, stirring occasionally and breaking down the tomatoes with a wooden spoon.

Blend the sauce until smooth using a stick blender or blender. Taste and adjust seasoning if needed. Set aside.

While the sauce cooks, prepare the chicken. Lightly flatten each breast for even cooking. Cover a wooden chopping board with cling wrap, place a chicken breast on top, then cover with another layer of cling wrap. Use the flat side of a meat cleaver or a rolling pin to gently bash until the chicken is an even thickness, about 1 cm.

Set up three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, beat the eggs with salt and pepper. In the third, combine breadcrumbs, Parmesan, oregano, basil, paprika, salt, and pepper.

Dredge each chicken breast in flour, shaking off any excess. Dip into the egg, then coat thoroughly in the breadcrumb mixture. Place on a wire rack while you finish coating the remaining chicken. This helps the coating stick and crisp up beautifully.

Heat a generous layer of oil in a large frying pan over medium-high heat. Working in batches, shallow fry the chicken for 3 to 4 minutes per side until golden and crispy. Remove and drain briefly on paper towels, then return to the wire rack.

Preheat your oven grill to 200°C fan-forced. Place the fried chicken on baking trays, leaving space between each piece. Spoon a generous amount of tomato sauce over each breast. Layer with two slices of prosciutto, cutting if needed to fit evenly, then top with around ½ cup shredded mozzarella per piece.

Grill for 5 to 7 minutes, or until the cheese is bubbling and golden. If using multiple trays, rotate them so each gets time close to the grill for that perfect golden finish.

10.

Remove from the oven, scatter over fresh basil leaves, and serve immediately.

Tips

Flatten the chicken evenly so it cooks through at the same time and stays juicy inside while getting perfectly crisp outside. Aim for about 1 cm thickness.

Let the crumbed chicken rest on a wire rack for a few minutes before frying. This helps the coating stick better and creates a crunchier finish.

Keep your oil at a steady medium-high heat (around 175°C). If it’s too cool the chicken will absorb oil and go soggy, too hot and the crumbs will burn before the chicken cooks through.

Don’t overload with sauce. A generous layer is perfect, but too much can soften the crispy coating.

Use good quality mozzarella, and grate your own for the best melt and golden bubbling under the grill.

Rotate trays under the grill if using more than one, so each parma gets that signature golden, slightly charred finish.