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Chicken Parma


  • To make the sauce, heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Add the tomatoes, stock and seasonings. Mix well, turn the heat down and simmer until thick and fragrant. Then add the anchovies and basil. Stir to dissolve the anchovies and taste for seasoning.
  • At the same time, place a double layer of plastic wrap on each chicken breast and batten out to an even thickness. Then even up the sides.
  • Place seasoned flour in one bowl, the milk mixed with egg in another, and the breadcrumbs with parmesan in a third bowl. 
  • Then flour, egg and crumb the chicken. Set aside for a few minutes.
  • Preheat overhead grill to the highest degree.
  • Heat a layer of oil in a large pan and gently cook the parmas, in one layer, until golden brown all over. Drain well on kitchen paper towels and then place in an oven tray. Top with a thin layer of the sauce and then gruyere cheese. Cook under the overhead grill until the cheese has melted.
  • Serve on individual plates with your favourite green vegies on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 cans diced tomatoes, drained a little
  • 1½ cups chicken stock
  • sea salt & freshly ground pepper
  • 3-4 anchovies, chopped
  • fresh basil leaves, shredded
  • 4 skinless chicken breast fillets
  • plain flour
  • ¼ cup milk
  • 1 egg
  • 1-2 cups packet breadcrumbs
  • 1/3 cup freshly grated parmesan
  • gruyere cheese, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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