Chicken parmigiana

This is a more traditional take on the popular Italian chicken dish, often seen served as a single schnitzel in Australian pubs. Tender chicken is cooked in a fragrant, hearty tomato sauce and topped with oozy, melted cheese to create a classic chicken parmigiana.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Chicken parmigiana
  • 600 gram chicken thigh fillets
  • 2 tablespoon plain flour, seasoned
  • 2 eggs, lightly beaten
  • 1 cup (70g) fresh breadcrumbs
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped oregano
  • 1/4 cup (60ml) olive oil
  • 700 millilitre bottle tomato passata
  • 1/2 cup (40g) grated parmesan
  • 1/2 cup (50g) grated mozzarella
  • green salad, to serve
  • crusty bread, to serve


Chicken parmigiana
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease a 6-cup ovenproof dish.
  • 2
    Toss chicken in flour, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Heat oil in a large frying pan on medium. Cook chicken in batches, 1-2 minutes each side, until browned.
  • 3
    Cover base of prepared dish with 3/4 cup of passata. Top with half of chicken, 1 cup of passata and half of parmesan. Top with remaining chicken, passata, parmesan and mozzarella. Season to taste. Bake 30 minutes, until bubbling and cheese is golden.

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