For our simple recipes, we like to keep them robust yet authentic. We limit ourselves to simply eight ingredients for you to hunt down, barring from everyday essentials such as oil, salt, pepper, sugar and water.
A beloved pub fare in Australia, a good chicken parmagiana (or parmy as the locals might say) is a glorious thing indeed. Originally an Italian-American invention, chicken parmagiana in Australia is often served with a side of chips and salad. The elevated rustic cuisine compromises of simple ingredients, yet it is the quality and care that defines a good parmy and a great one.
Ingredients (Serves 4)
4 boneless, skinless chicken breasts, pounded thin (roughly 700g)
All-purpose flour, seasoned with salt and pepper
2 large eggs, seasoned with salt and pepper and beaten
Panko bread crumbs (or normal bread crumbs)
500g garlic & Italian herbs tomato sauce
200g grated mozzarella cheese
1) Season chicken breasts with salt & pepper, marinate in fridge for at least 1 hour and ideally overnight.
2) Dredge each breast in flour, shake off excess. Dip in egg wash, drip off excess. Dredge both sides with panko bread crumbs.
3) Fill a frying pan with 2cm of oil, heat up to medium high fire and fry cutlets till golden brown on each side.
4) Preheat oven to 200C.
5) Transfer to a baking sheet, top each breast with tomato sauce and a sprinkling of mozzarella cheese.
6) Bake in oven till chicken is cooked through and cheese is melted, about 5-10 minutes
7) Serve with a side of chips and salad.