Pan-Fried Chicken Parmigiana with Parmesan Crust

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Pan-fried and topped with a crisp Parmesan crust, finished with rich tomato sauce and melted cheese for an Australian pub favorite. This Australian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, boneless and skinless, all-purpose flour, eggs, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Ingredients

• 4 pieces (about 600 g total) chicken breasts, boneless and skinless
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (100 g) grated Parmesan cheese
• 1 cup (100 g) dry breadcrumbs
• 4 tbsp olive oil
• 1 cup (250 ml) tomato passata
• 1 cup (100 g) mozzarella cheese, sliced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Place 4 boneless, skinless chicken breasts (about 600 g total) between two sheets of parchment and pound to even thickness about 1/2 inch thick.
2. Step 2: Set up three shallow dishes: one with 1/2 cup (60 g) all-purpose flour, the second with 2 beaten large eggs, and the third with a mixture of 1 cup (100 g) grated Parmesan cheese and 1 cup (100 g) dry breadcrumbs.
3. Step 3: Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then dredge each piece in flour, dip into beaten eggs, and coat evenly with the Parmesan-breadcrumb mix.
4. Step 4: Heat 4 tbsp olive oil in a large skillet over medium-high heat, then add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through.
5. Step 5: Preheat your oven to 200°C (400°F). Spoon 1 cup (250 ml) tomato passata evenly over the cooked chicken breasts, sprinkle 1 tsp dried oregano, and top each with 1 cup (100 g) sliced mozzarella cheese.
6. Step 6: Transfer the skillet to the oven and bake for 8-10 minutes until the cheese is melted and bubbly with slightly golden edges.
7. Step 7: Remove carefully from oven and let rest for 3 minutes before serving warm.