Chicken parmigiana

Marinade the chicken breast (optional, but recommended)

Note: This step is optional but highly recommended - the buttermilk marinade ensures that the chicken breast stays tender and juicy after it's cooked. If you plan on reheating your parmigianas this step is essential so the chicken won't become tough from overcooking (you'll be surprised how well they reheat if they're marinated!).

1. In a large bowl or zip lock bag, add the buttermilk along with 1 teaspoon each of salt, pepper, onion powder and garlic powder. Stir or mix to combine.
2. Add the chicken breast and ensure the marinade is coating all pieces. Then cover with cling wrap (or seal the zip lock bag) and place in the fridge for minimum 4 hours (ideally overnight, or up to 24 hours).

Crumb the chicken breast

Tip: If you're planning to air fry or bake your schnitzels, toast the breadcrumbs in your oven in a shallow layer, until they go golden brown. Otherwise after cooking they'll still be pale and lack that deep golden brown colour (there's not much taste difference, but it lacks visual appeal).

1. Set up your crumbing station, from left to right:
   • flour + 1 teaspoon each of salt, pepper, onion powder and garlic powder
   • eggs (beaten)
   • panko breadcrumbs + mixed italian herbs

Tip: If you're making more than 1 kg / 2.2 lbs of chicken breast, the breadcrumbs can become soggy so only use half at first, and replenish them halfway through.

1. Drain off the buttermilk marinade (you can save a little and add it to your egg wash for more flavour).
2. One by one, dredge each chicken breast in the flour (shake off any excess), then the egg wash, then the breadcrumbs. Place breadcrumbed schnitzels on a plate (it's okay to stack them on top of one another).

Tip: This step can get a little messy! Try to use one hand consistently for flouring and breadcrumbing, and the other for the egg. After the egg wash, place the chicken breast onto the pile of breadcrumbs and use your dry hand to push breadcrumbs on top, then press down. Turn and repeat to ensure an even coating of breadcrumbs.

Cook the chicken schnitzels

Tip: You have three options to cook your schnitzels: shallow fry, air fry or bake. Shallow fried schnitzels taste the best and achieve the best crunch and colour. Air fried schnitzels are slightly jucier than shallow fried, however my preference is to shallow fry them - it's quicker and ticks all the boxes.

1. Cook the chicken schnitzels until the chicken is cooked all the way through (70°C / 160°F on an instant read thermometer).
2. Place the cooked schnitzels on a baking tray covered with foil or baking paper.

Make the parmigianas

1. Preheat the oven to 200°C / 390°F (on grill setting if your oven has it).
2. Add a thick layer of napoli sauce on top of each schnitzel.

Tip: You want the napoli sauce layer to be quite thick, about 0.5 cm / 0.25 in, otherwise the sauce dries out and the parmigianas lack that signature tomato flavour.

1. Add an even amount of the shredded mozzarella and tasty cheeses on top of each schnitzel. Slightly mound the cheese in the centre (as it melts it will stretch out and cover most of the schnitzel).
2. Bake until the cheese is completely melted, then remove from the oven and sprinkle with fresh chopped parsley or basil and some sea salt flakes (optional).