There’s nothing more Aussie than a pub-style chicken parma with golden schnitzel, rich tomato sauce, ham, and melted cheese. The best part? You can make it at home with The Lucky Pig’s Free-Range Chicken Schnitzels.
Ingredients (Serves 4)
- 4 Free-Range Chicken Schnitzels (180–220 g each)
- 4–8 slices Smoked Ham or streaky bacon
- 500 mL tomato passata
- 2 tsp dried Italian herbs
- 1 clove garlic, minced
- 125 g shredded mozzarella (about 1 cup)
- 50 g Parmesan, finely grated
- Olive oil, salt, pepper
- Fresh basil leaves (optional)
Method
1. Preheat & Season
Heat oven to 200 °C (fan-forced). Lightly season schnitzels with salt, pepper, and a pinch of herbs.
2. Make the Tomato Sauce
In a saucepan, sauté garlic in olive oil for 1 minute. Add passata and Italian herbs, season, and simmer for 10 minutes until rich and thick.
3. Pan-Fry the Chicken
Heat olive oil in a pan over medium-high heat. Fry schnitzels for 2–3 minutes per side until golden.
4. Build Your Parmas
Lay schnitzels on a lined baking tray. Top with slices of Smoked Ham. Spoon over tomato sauce. Scatter mozzarella, then Parmesan.
5. Bake
Bake for 10–15 minutes until the cheese is golden and bubbling. For an extra melty top, switch on the grill (broiler) for the last 2 minutes.
6. Serve
Rest for a couple of minutes, garnish with basil, and serve with hot chips and a fresh salad.
Butcher’s Tips
- Crispier base: Always pan-fry schnitzels before baking so they stay crunchy under the sauce.
- Cheese matters: Freshly grated mozzarella and Parmesan melt better than pre-shredded.
- Flavour boost: Try it with our house-made smoked ham for a real upgrade.
Related Recipes
- Loaded Chicken Fried Rice – quick and easy.
- Classic Red Wine Braised Lamb Shanks – slow-cooked comfort food.
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