Chicken Parmigiana

The classic Chicken Parma is easy to make and always a crowd pleaser! It’s great served with mashed potatoes and snow peas.

Serves: 4

Time: 1 hour


  • 1kg desiree potatoes, peeled, quartered
  • 100g butter, roughly chopped
  • 160ml (2/3 cup) pouring cream
  • 150g (2 cups) breadcrumbs
  • 1 lemon, zested
  • 1/4 cup flat-leaf parsley, finely chopped
  • 150g (1 cup) plain flour
  • 4 eggs, lightly beaten
  • 4 x 180g chicken breasts, halved lengthways
  • Olive oil, to shallow-fry
  • 400g can chopped tomatoes with basil and garlic
  • 100g mozzarella, grated



Cook potatoes in a saucepan of boiling, salted water for 25 minutes or until tender. Drain, then return to pan. Combine butter and cream in a heatproof jug and microwave in 30-second bursts until butter is melted and cream is hot. Using a potato masher, mash potatoes, then stir in cream mixture until combined. Season with salt and pepper, then cover and keep warm. Combine breadcrumbs, lemon zest and half the parsley in a bowl. Place flour in a second bowl and eggs in a third. Working with one piece of chicken at a time, dust each piece with flour, shake off excess, then dip in egg and coat in breadcrumb mixture. Heat 3 teaspoons of  oil in a large, heavy-based frying pan over medium heat. Cook chicken, in two batches, for three minutes each side or until golden. Drain on paper towel. Preheat grill to high. Place chicken in a large ovenproof dish. Evenly spoon over tomatoes, then scatter over mozzarella and remaining parsley. Position oven shelf five centimetres from element, then grill parmigiana until cheese is golden and chicken is cooked through. Stand for five minutes. Divide mashed potato among plates, top with parmigiana and serve.

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