Kelly's Classic Parma (gfa) Recipe

Serve size and prep

This recipe makes 4 parmas. Aim for 1 medium-thick breast per serving. Prepare all components of the crumbing and sauce before starting to fry.

After crumbing and frying (see Crumb Coating and Frying sections), place each fried chicken breast on a baking tray or ovenproof dish. Spoon approximately 3 tablespoons (about 1/8 cup) of Napoli sauce over each breast, spreading to cover most of the top but leaving the edges of the crumb visible.

Lay one slice of Virginian ham over the sauce on each breast, smoothing it to cover the surface.

Evenly sprinkle the 3-cheese blend over the ham on each breast (about 1/2 cup per fillet). Ensure cheese covers ham and reaches edges for a good melt and browning.

Bake under a hot grill (broiler) or in a preheated oven at 200°C (400°F) until cheese is melted, bubbling and lightly golden — about 6–8 minutes under a high grill or 10–12 minutes in the oven. Remove when cheese has attained desired colour and the chicken is cooked through (internal temperature 75°C / 165°F).

Garnish with torn fresh basil leaves if using, and serve immediately with lemon wedge if desired.

Prepare the chicken: if breasts are thick (over 1 inch / 2.5 cm), butterfly them or place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). Trim any excess fat. Pat dry with paper towel.

Season the chicken lightly on both sides with 1/2 tsp of the salt and 1/4 tsp pepper reserved from the crumb ingredients.

Set up a standard three-station dredging station: (1) flour in a shallow dish; (2) whisked eggs with milk/water in a second dish; (3) breadcrumb mixture in a third dish.

Make the breadcrumb mixture: combine the gluten-free breadcrumbs, grated Parmesan, dried oregano, garlic powder, remaining salt and pepper in a shallow bowl and mix well.

Dredge each breast in flour, shaking off excess; dip into egg wash ensuring full coverage; press firmly into the breadcrumb mixture, coating both sides and edges. For a thicker crust, repeat the egg wash and breadcrumb step once more.

Heat a large heavy-based frying pan over medium-high heat. Add oil to reach about 3–4 mm (1/8–3/16 in) depth—about 3/4 cup for a large pan. Heat until shimmering but not smoking (about 175°C / 350°F if you have a thermometer).

Cook the crumbed breasts in batches to avoid overcrowding: 3–4 minutes per side, adjusting so crust is golden brown and crisp. Use tongs to carefully turn once. If crust browns too quickly before chicken cooks, reduce heat slightly and finish in the oven.

Transfer fried breasts to a wire rack or paper towel-lined tray to rest briefly (2–3 minutes) and drain excess oil. Ensure they retain crispness before applying sauce and cheese (do not let them steam under a lid).

If you prefer, you can finish cooking through in the oven: after shallow-frying, place breasts on a baking tray and bake at 180°C (350°F) for 6–10 minutes until internal temperature reaches 75°C / 165°F before proceeding to the assembly step.