Pan-Fried Chicken Parmigiana with Parmesan Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts 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 ready in about 40 minutes pairs (60 g) all-purpose flour, large eggs, beaten, (100 g) grated Parmesan cheese 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.

Prep: 20 min Cook: 20 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Parmigiana with Parmesan 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 (60 g) all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Chicken Parmigiana with Parmesan 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 Parmigiana with Parmesan Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Parmigiana with Parmesan 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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