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Melbourne (Australia)
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Main course
Meat
Food Flavour DNA
Nutritional Values
630kcal
42gProtein
45gCarbs
30gFat
3gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
Chicken Parma
How to order / say it
Say it
Chicken Parmigiana — [Chi-ken Parma]
Order
I'd like the chicken parma, please.
Say locally
Breaded chicken topped with tomato sauce and cheese, baked until golden.
Why try it?
An Italian-American classic with an Australian twist, the Chicken Parma is a pub fare essential and showcases Melbourne's penchant for hearty comfort food combined with European influences.
How it tastes
The chicken is crispy on the outside and juicy inside, covered in tangy tomato sauce and melted cheese. Often served with chips and salad, it's a balance of texture and flavors.
Origin & History — first documented: 1950
Imported to Australia in the mid-20th century, the parma was embraced by Melbourne pubs, adapting from its Italian roots into a beloved Australian meal. Its popularity grew along with the rise of pub culture.
Recipe
Ingredients
- 🥩 2 pieces chicken breast
- 🌾 1 cup breadcrumbs
- 🥚 1 egg
- 🥣 200 ml tomato sauce
- 🥛 100 g mozzarella cheese
- 🥛 50 g parmesan cheese
- 🫒 2 tbsp olive oil
Method
- 1 Preheat oven to 180°C. Pound chicken breasts to even thickness.
- 2 Dip chicken in egg and coat with breadcrumbs.
- 3 Fry chicken until golden. Place in baking dish, top with tomato sauce and cheese.
- 4 Bake for 20 minutes or until cheese is bubbly and golden.
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