My go to midweek meal. Love this classic Aussie pub dish! Especially when the footy is on.





Average: 4.8 (2 votes)


  • 4 boneless chicken breasts
  • salt and black pepper, to taste
  • 300 g (2 cups) plain flour
  • 120 g (2 cups) panko breadcrumbs
  • 4 large eggs
  • 250 ml (1 cup) grapeseed oil, for pan-frying
  • 750 ml (3 cups) tomato passata
  • 450 g ball of mozzarella, thinly sliced
  • 50 g (½ cup) grated parmesan cheese
  • basil leaves, to garnish
  • salad and chips, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cut open the chicken breasts lengthways to butterfly them, then place between 2 sheets of baking paper and beat out lightly until about 1-cm thick. Season the chicken on both sides with salt and pepper.
  2. Place the flour, breadcrumbs and eggs in separate bowls, then lightly beat the eggs. Dust each breast in the flour and shake off the excess, then dip in the egg and let the excess drip off. Place in the breadcrumbs and press to firmly coat all over.
  3. Preheat the oven grill to medium–high. Heat the oil in a large frying pan over medium–high heat. Add the crumbed chicken, in batches if necessary and cook for about 2 minutes on each side or until golden. Transfer to a baking tray and top each breast with some tomato passata, a few slices of the mozzarella, salt and pepper and some parmesan.
  4. Place under the grill and cook for 5 minutes or until the cheese and golden and bubbling. Scatter with a few basil leaves and serve with salad and chips.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.