Pan-Fried Chicken Parmesan with Parmesan and Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-fried chicken breasts coated in a crispy parmesan and herb crust, served with a light tomato sauce for a comforting Australian pub-inspired meal. This australian-inspired chicken ready in about 30 minutes pairs (50g) grated Parmesan cheese, finely chopped fresh parsley, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 2 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow bowl, combine 1/2 cup grated Parmesan cheese, 2 tbsp finely chopped fresh parsley, and 1 tsp dried oregano. In separate bowls, place 1/2 cup all-purpose flour and 3/4 cup breadcrumbs. Beat 2 large eggs in a third bowl.
  2. Step 2: Season 2 pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast first in the flour, then dip into the beaten eggs, and finally press into the Parmesan-herb mixture to coat well.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
  4. Step 4: In the same skillet, add 2 minced garlic cloves and sauté over medium heat for 30 seconds until fragrant. Pour in 1 cup canned crushed tomatoes and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper as needed.
  5. Step 5: Spoon the tomato sauce over the chicken breasts and garnish with torn fresh basil leaves if using. Serve immediately with your choice of side.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Chicken Parmesan with Parmesan and Herb Crust take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken Parmesan with Parmesan and Herb Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (50g) grated parmesan cheese from drying out.

Can I substitute ingredients in Pan-Fried Chicken Parmesan with Parmesan and Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken Parmesan with Parmesan and Herb Crust for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chicken Parmesan with Parmesan and Herb Crust?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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