Chicken Parma with Thunder Crunch Chips and Tomato Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic Australian chicken parmigiana topped with melted cheese and savory tomato sauce, served with crunchy Thunder Crunch chips for a perfect pub-style meal. This Australian-inspired chicken recipe, ready in about 45 minutes, turns chicken breasts, all-purpose flour, large eggs into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 650 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Australian cuisine 650 cal/serving

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Ingredients

4, boneless and skinless chicken breasts
1 cup all-purpose flour
2, beaten large eggs
1 1/2 cups breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 1/2 cups tomato pasta sauce
1 1/2 cups shredded mozzarella cheese
1 large bag (about 200g) Thunder Crunch chips
a handful, for garnish fresh basil leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 1 cup all-purpose flour in a shallow bowl. In a separate bowl, beat 2 large eggs. In a third bowl, combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Dredge each of the 4 chicken breasts first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture.
Step 3: Heat 1/4 cup olive oil in a large ovenproof skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes on each side until golden brown and crispy.
Step 4: Remove skillet from heat. Spoon 1 1/2 cups tomato pasta sauce evenly over the chicken breasts, then sprinkle 1 1/2 cups shredded mozzarella cheese on top.
Step 5: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
Step 6: Serve each chicken parmigiana hot with a portion of Thunder Crunch chips from a 200g bag and garnish with fresh basil leaves.