Australian Chicken Parmigiana

Breaded chicken breast which is served with marinara sauce, melted mozzarella, and sometimes ham.

5 from 1 vote

Prep Time: 30

Cook Time: 35

Course: Dinner, Main Course

Cuisine: Australian

Keyword: Australian Chicken Parmigiana, Australian recipe

Servings: servings

Calories: 446 kcal

Preheat your oven to 375°F (190°C).
Pound the 8 chicken breast halves to an even thickness of about 1/2 inch.
Place the flour in a shallow dish and season it with salt and pepper.
In another shallow dish, whisk together the eggs and milk.
In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
Coat each chicken breast in the seasoned flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture.
Heat a generous amount of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts and cook them for 2-3 minutes on each side until golden brown and crispy.
Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.
Spoon the tomato sauce over each chicken breast and sprinkle the shredded mozzarella cheese on top.
Bake the chicken for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil leaves and serve hot.

Use store-bought tomato sauce to save time and effort.

Pound the chicken breasts to an even thickness to ensure they cook evenly.

To make the recipe even healthier, you can bake the chicken instead of frying it.

Make sure the chicken is fully cooked before adding the tomato sauce and cheese.

Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C) before serving.

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