Crispy Chicken Parmigiana

 Crispy Chicken Parmigiana

Golden, breaded chicken breasts are pan-fried until crispy, then topped with a rich marinara sauce and melted mozzarella and Parmesan cheeses. Baked until bubbly and served over a bed of pasta or with a side salad, this classic Italian American comfort dish is always a crowd-pleaser.

The Ultimate Chicken Parmigiana (aka Parmi, Parma or Schnitty Supreme)

It’s the pub classic Aussies adore—but way better. No soggy crumbs. No dry chook. Just golden, crunchy schnitzel, a rich, herby tomato sauce, and molten cheese. This homemade Chicken Parmigiana will ruin you for the usual.

Abbreviate the name all you like. But don’t skimp on the recipe.

Why This Parmi Hits Different

Too many pubs Parmis fall flat—bland sauce, greasy cheese, dry chicken. Not this one. Here’s why it’s next level:

• Dry brine = juicier chicken through a double cook (fry then bake)

• Layered flavour = seasoning in every step—marinade, egg wash, crumb, and sauce

• Crunch factor = panko + parmesan = next-level crisp

• Sauce matters = white wine, stock, and basil give it depth

Ready? Let’s build the best Parmi of your life.

Step 1: Dry Brine = Juicy Chicken

Parmigiana’s biggest crime? Dry chicken. The fix? A 30-minute dry brine.

You need:

• Chicken breast or boneless thighs

• Salt & pepper

• Italian mixed herbs

To do:
Slice chicken breasts in half horizontally for schnitzel-thin steaks. Season both sides generously and let rest for 30 minutes. No liquid = no soggy crumbs.

Step 2: Make the Sauce

While the chicken brines, make the hero-worthy tomato sauce.

You need:

• Tomato passata (not crushed tomatoes)

• Onion, garlic

• Italian herbs

• White wine + chicken stock (optional but recommended)

• Chilli flakes (optional)

To do:
Sauté onion and garlic, deglaze with wine, then simmer everything until thick and rich. You want a pourable sauce—not a dry paste.

Step 3: Crumb It

This isn’t your average breadcrumb job. We’re going bold.

You need:

• Flour

• Eggs (with garlic + herbs)

• Panko breadcrumbs

• Grated parmesan

To do:
Dust in flour, dip in egg, coat in panko + parmesan mix. Stack and prep for frying or baking.

Step 4: Fry or Bake

Frying:
Shallow fry in 1.5–2 cm of oil until golden (~2 minutes per side). Drain on a rack—not paper towel—for max crisp.

Baking:
Toast panko first (see Crunchy Chicken Tenders method), then crumb, spray with oil, and bake at 200°C/390°F for 15 minutes. Unbelievably crunchy.

Step 5: Smother & Bake

To finish:

• Top with sauce, leaving some schnitty edges exposed for crunch

• Add shredded mozzarella + sprinkle parmesan

• Drizzle olive oil

• Bake 15 mins until bubbly and golden

Finish with fresh basil. Serve hot.

What to Serve with Parmi

Keep it simple. A leafy salad with balsamic dressing is perfect. Or go all in with garlic bread, focaccia, and tiramisu for an Italian blowout. For something cozy: apple crumble or chocolate pudding never fails.

Final Thoughts

Yes, it’s a bit more effort than your usual weeknight dinner—but it’s so worth it. The dry brine. The parmesan crumb. The herby sauce. Together, they make a pub classic unforgettable. This isn’t just homemade Chicken Parmigiana.

It’s better than any you’ve ever had.

Ingredients

Chicken & Seasoning (Dry Brine)

• 3 chicken breasts (approx. 300g / 10oz each), halved horizontally (6 pieces total)

• 1 tsp kosher or cooking salt (or ¾ tsp table salt)

• ½ tsp black pepper

• ½ tsp Italian mixed herbs (see Note 4)

Flour Dredge

• ⅓ cup all-purpose (plain) flour

Egg Wash

• 2 eggs

• 1 garlic clove, minced

• ¼ tsp salt

• ¼ tsp pepper

• ¼ tsp Italian mixed herbs

Crumb Coating

• 1½ cups panko breadcrumbs (or regular breadcrumbs – see Note 5)

• ½ cup finely grated parmesan cheese (see Note 6)

• ½ tsp salt

• ¼ tsp black pepper

Frying

• 2 cups olive oil (or vegetable/canola oil)

Parmigiana Tomato Sauce

• 1 tbsp olive oil

• 2 garlic cloves, finely minced

• ¼ cup finely chopped onion or eschallots (see Note 7)

• ¼ tsp red pepper flakes (optional)

• ¼ tsp Italian mixed herbs

• ¼ cup white wine (optional) (see Note 11)

• 400g (14 oz) tomato passata (aka tomato puree – see Note 8)

• ½ cup chicken stock or water

• ¼ tsp salt

• ¼ tsp pepper

For Layering

• 10 basil leaves, roughly chopped (or pinch of dried, or omit)

• 2 cups shredded mozzarella cheese (or slices to cover)

• ¾ cup finely grated parmesan (see Note 6)

• 1 tbsp extra virgin olive oil

Optional Garnish

• 5 basil leaves, chopped

Instructions

1. Dry Brine Chicken

• Season both sides of chicken with salt, pepper, and Italian herbs.

• Refrigerate for 30 minutes.

2. Make Tomato Sauce

• Heat oil in a saucepan over medium heat. Sauté garlic and onion for 3 minutes until translucent.

• Add red pepper flakes and herbs, cook 15 seconds. Add wine, simmer until mostly evaporated.

• Stir in passata, stock, salt, and pepper. Cover and simmer on low for 10 minutes. Keep warm.

3. Prepare Crumbing Station

• Preheat oven to 180°C / 350°F.

• Set up 3 shallow bowls: one with flour, one with whisked egg wash, and one with breadcrumb mix.

• Dredge chicken in flour (shake off excess), dip in egg, then press into breadcrumbs.

4. Fry Chicken

• Line a tray with paper towels and place a wire rack on top.

• Heat 1.5–2 cm (⅔″) oil in skillet to 180°C / 350°F.

• Fry chicken in batches: 2 minutes on one side, 1½ minutes on the other.

• Transfer to rack to drain. (See Note 12 for reusing oil)

5. Assemble & Bake

• Place chicken on a baking tray. Spoon ~⅓ cup of sauce over each piece (leave ends exposed).

• Sprinkle with basil, then top with mozzarella and parmesan. Drizzle with olive oil.

• Bake for 15 minutes until cheese is melted and lightly golden.

6. Serve

• Garnish with chopped basil if desired. Serve immediately with leftover sauce on the side.

Recipe Notes

1. Brining: Keeps chicken juicy during double cooking. Avoid wet marinades—they make crumb soggy.

2. Chicken Substitute: Boneless thighs work great. Pound evenly.

3. Salt Types: Table salt is finer, so use less by volume.

4. Italian Herbs: Use store-bought mix or equal parts dried basil, parsley, and oregano.

5. Breadcrumbs: Panko yields crunchier texture; regular works too.

6. Parmesan: Use fridge-stored “sand-like” grated cheese for crumbs. For topping, grate fresh.

7. Eschallots: Aka French onions. Milder and finer than regular onions.

8. Passata: Pureed strained tomatoes – not chunky. Found near pasta sauces.

9. No Thermometer? Dip chicken edge in oil – it should sizzle.

10. Baked Option: Toast panko first, then follow crumbing steps. Spray with oil. Bake at 200°C/390°F for 15 mins before assembling and baking with sauce/cheese.

11. Wine Tips: Use dry wines like Sauvignon Blanc or Pinot Grigio. Avoid sweet/fruity or heavily oaked wines.

12. Reusing Oil: Strain cooled oil through paper towel-lined colander and store for later.

13. Storage Tips: Best fresh. You can crumb in advance (store max 24 hrs). Reheat schnitzel at 220°C/390°F for 3–5 minutes before adding sauce and cheese.

14. Original Recipe: Developed and refined by the author through professional techniques.