An Australian pub classic with Italian roots

Chicken parmigiana is one of the most iconic dishes in Australian pubs.
A place where Italian culinary tradition meets relaxed Australian comfort cooking.

Crispy chicken.
Tomato sauce.
Melted cheese.

A simple idea.

Bold flavor.
Honest cooking.
A dish that brings people together at the table.

The roots of this recipe go back to Italian cuisine and the famous parmigiana.
Australians adapted it in their own way – using breaded chicken cutlets baked with tomato sauce and cheese.

The result is simple, hearty and surprisingly elegant.

Why this recipe works

This recipe is built on contrast and balance.

Crispy crust.
Juicy chicken.
Tomato sauce full of natural sweetness.
Creamy mozzarella.

Each component has its role.

Chicken provides the structure.
Breadcrumbs bring crisp texture.
Tomato sauce adds brightness and depth.
Mozzarella creates softness and harmony.
Parmesan adds umami richness.

The result is a dish that is bold yet balanced.

Crispy.
Juicy.
Full of flavor.

Ingredients (4 servings)

Base

600–700 g chicken breast
2 eggs
100 g all-purpose flour
120 g breadcrumbs (preferably panko)
60 g grated parmesan
150–200 g mozzarella

salt
freshly ground black pepper
4 tbsp olive oil

Tomato sauce

400 g canned peeled tomatoes or tomato passata
2 tbsp olive oil
2 garlic cloves
1 small onion

salt
black pepper
a pinch of sugar

fresh basil or oregano

For serving

French fries (traditional Australian pub style)
or spaghetti with tomato sauce
or roasted potatoes
or fresh ciabatta
simple green salad

Instructions

1. Prepare the tomato sauce

Heat olive oil in a small saucepan.

Add finely chopped onion and sauté for about 3–4 minutes until soft.

Add chopped garlic and cook briefly.

Pour in the tomatoes or passata.

Season with salt, pepper and a pinch of sugar to balance the acidity.

Let the sauce simmer gently for about 10–15 minutes until slightly thickened.

Finish with fresh basil or oregano.

2. Prepare the chicken

Clean the chicken breasts and gently flatten them to an even thickness.

Season with salt and pepper.

Prepare three bowls:

flour
beaten eggs
breadcrumbs mixed with parmesan

Coat the chicken in flour, then egg, then breadcrumbs.

3. Pan frying

Heat olive oil in a large skillet.

Cook the chicken until golden brown on both sides, about 3–4 minutes per side.

The crust should be crispy and golden.

4. Baking

Transfer the chicken to a baking dish.

Top each piece with:

2–3 tablespoons tomato sauce
slices of mozzarella

Bake in a preheated oven at 200 °C for about 8–10 minutes until the cheese melts and lightly browns.

5. Finishing

Before serving add:

fresh basil
a little grated parmesan
a drizzle of olive oil

Let the chicken rest briefly before serving.

Serving

Chicken parmi is best served hot.

Traditionally with:

French fries
simple salad
or roasted potatoes.

For a lighter version serve with arugula salad and lemon.

Tips for kids

Chicken parmi is very child-friendly.

You can make mini parmigiana using smaller chicken pieces.

Add extra mild cheese such as:

mozzarella
gouda

You can also soften the tomato sauce with a small spoon of cream.

Kids love the combination of:

crispy chicken
melted cheese
mild tomato flavor.

Wine pairing

Chicken parmigiana benefits from wines with fresh acidity that balance both tomato sauce and crispy chicken.

Recommended wines

Chianti
A classic Italian wine whose bright acidity pairs beautifully with tomato sauce.

Blaufränkisch (Frankovka modrá)
A Central European red wine with lively acidity, gentle fruit and subtle spice that works very well with tomatoes and roasted chicken.

Dry Riesling
Elegant acidity and mineral freshness lift the entire dish.

Recipe details

Type: Main course / Comfort food / Australian pub classic
Cuisine: Australian / Italian-inspired
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: about 40 minutes
Servings: 4
Perfect for: family dinners, weekend cooking, casual gatherings