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Chicken Parmigiana


A great Italian recipe that has become an Aussie pub favourite.

Prep time:15 mins

Cook time:10 mins

Serves: 4


  • 2 cups panko or fresh breadcrumbs
  • ¼ cup parmesan cheese
  • 2 skinless chicken breast fillets, cut in half horizontally
  • ¼ cup seasoned flour
  • 2 eggs, beaten
  • ½ cup oil
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 140g tub Leggo’s Tomato Paste
  • 1 tomato, skin removed and diced (see tip)
  • 1 cup grated mozzarella cheese
  • Steamed vegetables, garden salad and chips, for serving


Step 1

Combine breadcrumbs and parmesan in a large bowl. Coat chicken lightly with flour, dip into egg and then breadcrumb mix, pressing firmly. Refrigerate until required.

Step 2

Heat 1 tablespoon of oil in a small saucepan, add onion and cook for 2-3 minutes. Stir through garlic, Leggo’s Tomato Paste, tomato and ½ cup of water and simmer for 5 minutes, stirring occasionally.

Step 3

Meanwhile, heat remaining oil in a large non stick frypan and cook chicken for 3-4 minutes on each side or until golden brown and cooked through.

Step 4

Place chicken on a baking paper lined tray, top schnitzels evenly with sauce and cheese. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until cheese has melted. Serve with steamed vegetables, garden salad and chips.

Tasty Tip!

To remove the skin from the tomato, using a sharp knife cut a shallow ‘X’ into the bottom of the tomato. Carefully immerse the tomato into boiling water for 10 seconds or until the ‘X’ begins to split. Remove tomato from the water and allow to cool before peeling.

Chicken Parmigiana
Average user rating:
  • 4

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