Chicken Parma
A crumbed chicken breast topped with tomato sauce, ham and melted cheese. Australian pub food at its best.
- Time50 min
- LevelMedium
- Costabout £3.36 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the chips in 1 tbsp oil and roast on a tray for 40 minutes, turning once, until golden.
40 min - 2
Slice each chicken breast in half through the middle to make two thin steaks, then flatten to 1 cm thick between sheets of cling film.
- 3
Dip each piece into flour, then egg, then panko, pressing the crumbs on well.
- 4
Simmer the passata with the garlic and oregano for 10 minutes until thick.
10 min - 5
Heat 2 tbsp oil in a large frying pan and fry the chicken in batches for 3 minutes each side until deep golden, adding more oil as needed. Move to a baking tray.
6 min - 6
Top each with ham, a spoonful of sauce and mozzarella. Bake for 10 minutes until the cheese is bubbling and the chicken is white all the way through. Serve with the chips.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.