How to make a pub-quality chicken parma at home
Chicken parmigiana is an Aussie pub favourite, and it’s easy to make at home with this recipe from the RACV Club kitchen.
Whether you call it a parma, parmi or schnitty, there’s nothing quite like a tender and juicy chicken parmigiana at a pub in Melbourne or regional Victoria to beat the cold and warm up in winter.
With its crispy breadcrumb coating, rich tomato sauce and melted mozzarella cheese, the parma hits the spot when it comes to comfort food and hearty family meals.
RACV City Club Executive Sous Chef Craig Dowling says chicken parmigiana is a cult classic. “Go to any pub or bistro and you’re almost guaranteed to find a parma – or parmi if you’re in South Australia. It’s a staple, like a club sandwich in a hotel.
"It's called a parma because of the use of Parma ham in Italy, but chicken parmigiana is often served without ham in Australia."
Bistro at RACV Club is serving chicken parmigiana on Thursday nights during winter, but you can make your own parma all year round with this recipe from the RACV Club kitchen.
It’s easy to make and versatile. Include a layer of thinly sliced ham or prosciutto under the cheese or leave it out, as is the case with this recipe, for a healthier parma. You can make the tomato sauce spicy by adding a teaspoon of Mexican spice mix or increase the heat with a tablespoon of finely chopped jalapenos.