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Chicken Parma
Crispy breaded chicken schnitzel topped with napoli sauce and melted mozzarella. Resting the schnitzel on a wire rack after frying, not a plate, is what keeps the crumb crisp instead of steaming soft underneath.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
medium
Cuisine
Australian
Ingredients
4chicken breasts, butterflied
100gplain flour
2eggs, beaten
150gfine breadcrumbs
oilfor frying
400gnapolitana (tomato) sauce
200gmozzarella, grated
50gParmesan, grated
Instructions
1
Crumb chicken: flour, egg, breadcrumbs.
2
Fry in 1cm hot oil 3 minutes per side. Drain.
3
Place on a baking tray.
4
Spoon napolitana over each.
5
Top with mozzarella and Parmesan.
6
Bake at 200°C for 10 minutes until cheese bubbles.
7
Serve with chips and salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
502
Protein
35.6g
Fat
17.5g
Carbs
48.3g
Fiber
2.5g
Sodium
830mg
Reviews
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