Chicken Parmigiana Buffalo Mozzarella

Chicken parmigiana has always brought excitement to the dinner table in my home with its golden crumb, savory ham, rich passata, and gooey mozzarella. This recipe is perfect for a relaxed weekend get-together or when you want to show off pure comfort food. The trick here is layering excellent ingredients with care and letting the oven do that magical last step.

I first made this after a trip to a little Melbourne trattoria and it quickly became my most-requested special dinner my friends rave about the crispy crumb and oozy cheese every single time.

Ingredients

• Chicken breasts: Free-range makes all the difference in flavor and moisture plus thicker slices mean juicier results
• Fine dry breadcrumbs: They coat the chicken for a light crisp that holds up under the sauce for best results look for unseasoned crumbs or pulse day-old bread in a food processor
• Fresh rosemary: Chopped rosemary gives the crumb memorable aroma and a hint of earthiness
• Sesame seeds: The secret for extra crunch and subtle nuttiness they toast up beautifully in the pan
• Eggs: Whisked eggs are what bind the crumb to the schnitzel look for large eggs for plenty of coating
• Vegetable oil: Pick a neutral oil with a high smoke point for even frying sunflower or canola work well
• Free-range ham: Choose thick sliced deli ham with just a touch of smokiness and plenty of meatiness skip thin watery ham
• Tomato passata: Look for a rich unsalted variety in a glass bottle or carton full tomato flavor is key here
• Fresh basil: Add for fragrance and a pop of color fresh leaves give depth no dry basil
• Fresh mozzarella: Buffalo mozzarella melts to creamy perfection and brings a little tang shred larger balls by hand for the ultimate melt
• Red and green capsicums: These chargrill to smoky sweetness pick firm glossy skins
• Garlic: Combine with salt to mellow sharpness boosting the salad
• Sea salt flakes: These crush easily and dissolve quickly boosting flavor in the salad and crumb
• Vine-ripened tomatoes: Good ones add juiciness and natural sweetness to the salad do not skimp here
• Flat leaf parsley: This herb adds freshness to the salad chopped gently to keep color
• Smoked sweet paprika: Adds depth and a whiff of Spanish warmth to the salad
• Extra-virgin olive oil: Use a grassy bold oil for salad dressing to tie together the smoky and sweet capsicum
• Sherry vinegar: Pick a quality aged one for complexity if you can find it otherwise use red wine vinegar

Step-by-Step Instructions

Prepare the Chicken:

Cut any remaining fat or gristle from the chicken then use a sharp knife to slice each breast lengthwise into four pieces around one centimeter thick Season each slice gently with salt and pepper to build flavor from the start

Crumb the Chicken:

Set up your breading station by spreading the flour on one plate mixing the breadcrumbs rosemary and sesame on another and beating eggs in a shallow bowl First dredge a chicken piece in flour to lightly coat and shake off extra Next dip the chicken in the egg and let excess drip off Finish by pressing each piece into the crumb mixture making sure it is well covered Repeat for each piece aiming for an even thick coating

Pan Fry the Schnitzels:

Pour enough vegetable oil in a wide frypan to generously cover the base and heat over medium-high When a crumb sizzles as soon as it hits the oil you are ready Add your chicken pieces in a single layer with some space so they brown and crisp well Cook for about eight minutes in total turning once until the crumb is golden and chicken cooked through Move cooked pieces onto a paper towel on a baking tray to drain then discard the paper towels

Assemble for Baking:

Arrange the schnitzels on a baking tray and top each with a thick slice of ham Spread a spoonful of passata over each then place a basil leaf on the tomato Drape fresh mozzarella slices generously over the top so every crumb is covered

Bake Until Bubbling:

You can stop and chill the dish for a few hours here When ready heat oven to 180C and bake for ten minutes or until the cheese is melted and browned slightly

Char the Capsicum for Salad:

Roast whole capsicums on a barbecue or gas flame turning often with tongs until skins are blackened but the peppers are still firm Remove and let them steam in a bowl covered with foil or a plate Peel away the black skin once cool enough then cut the capsicum flesh into wide strips discarding any seeds or inside membranes

Finish and Serve the Salad:

Mince garlic and salt flakes together into a fine paste and add to a bowl with peeled and wedged tomatoes roasted capsicum smoky paprika chopped parsley olive oil and sherry vinegar Toss well and serve warm alongside the chicken parmigiana

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My favorite part is picking out a gorgeous ball of buffalo mozzarella at the shop slicing it thick and layering it over the schnitzel The melt and stretch gets everyone grabbing seconds I will always remember my grandfather quietly sneaking bites before the rest of us sat down to eat

Storage Tips

If you have leftovers keep them in an airtight container in the fridge The chicken will stay crisp for one to two days and reheats best in a hot oven never a microwave for the salad store separately and toss again before serving to revive flavors

Ingredient Substitutions

No passata Use an unsalted bottled tomato puree or even slow simmered crushed tomatoes For vegetarian guests swap chicken for eggplant slices and skip the ham Mozzarella di bufala brings more flavor but regular fresh mozzarella works well

Serving Suggestions

Serve chicken parmigiana hot from the oven with crusty bread to mop up the cheese and sauce Offer extra basil leaves and a drizzle of good olive oil over the salad For a heartier plate add roasted potatoes or buttery noodles

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Cultural Context

Classic chicken parmigiana is an Italian Australian favorite seen everywhere from pubs to home tables It is a fusion dish balancing rich Italian ingredients with the warmth of communal family eating that Australians love The tradition of capping crispy schnitzel with sauce and cheese started in Italian American kitchens but has become a beloved staple down under

Recipe FAQs

→ How do you keep the chicken moist?

Slice the chicken breast lengthwise into flat, even pieces instead of flattening with a mallet. This technique helps the meat stay juicy during cooking.

→ What cheese works best for this dish?

Fresh buffalo mozzarella melts beautifully and provides rich, creamy flavor, making it ideal for layering on top of the chicken and ham.

→ Can you use other meats or make it vegetarian?

Veal can be substituted for chicken, or use thick slices of eggplant and omit the ham for a vegetarian option.

→ What is a good side to serve?

Roast capsicum and tomato salad, tossed with garlic, parsley, and a sherry vinegar dressing, complements the flavors perfectly.

→ Is it possible to prepare ahead of time?

You can assemble the chicken and toppings ahead, then refrigerate until ready to bake, saving time before serving.