Entree: Australia – Melbourne & Victoria – Chicken Parma (Breaded chicken cutlets topped with tomato sauce, ham and melted cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Total 45 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 2 large eggs
- 2 tbsp (30 ml) water
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1/2 cup (120 ml) olive oil or vegetable oil for frying
- 2 cups (480 ml) tomato passata or chunky pizza/tomato sauce, warmed
- 4 slices cooked ham, approx. 1.5 oz (45 g) each
- 8 oz (225 g) shredded mozzarella cheese
- Fresh basil leaves or chopped parsley for garnish (optional)

Instructions

1. Butterfly or slice each chicken breast horizontally to make two thinner cutlets if needed, then pound lightly to about 1/4 inch (6 mm). Season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
2. Prepare three shallow dishes: flour mixed with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper; whisk eggs with 2 tbsp (30 ml) water in the second; breadcrumbs mixed with 1/4 cup (25 g) Parmesan in the third. Dredge each cutlet in flour, dip into egg, then press into breadcrumb mixture.
3. Heat 1/2 cup (120 ml) oil in a large skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through. Drain on paper towels.
4. Preheat oven to 425°F (220°C). Place fried cutlets on an oven tray. Spoon about 1/3 cup (80 ml) warm tomato sauce over each cutlet.
5. Top each with one slice of ham, then divide shredded mozzarella and remaining Parmesan evenly over the cutlets.
6. Bake 8–10 minutes until cheese is melted and bubbly, or briefly broil to brown the top. Remove from oven and garnish with fresh basil or parsley.
7. Serve hot with chips, salad or mashed potatoes as preferred.