Skip the Pub: Master the Chicken Parmigiana Rissole at Home
Craving that classic pub favourite, the chicken parmigiana, but don’t fancy battling the crowds or leaving the comfort of your own home? We’ve got you covered with a sensational twist that brings this beloved dish right to your kitchen bench. Introducing the Chicken Parmigiana Rissole – a clever, flavour-packed alternative that’s surprisingly simple to whip up. Forget the fuss of traditional schnitzels; these rissoles are tender, juicy, and loaded with all the comforting flavours you know and love.
This recipe is perfect for a weeknight dinner that feels a little bit special, or for a weekend gathering where you want to impress without the stress. The secret to that irresistible cheesy topping? We’ve found that Perfect Italiano Perfect Melt 4 cheeses, readily available at your local major supermarket, delivers a beautifully gooey and golden finish.
What You’ll Need: Your Ingredient Checklist
To create these delightful chicken parmigiana rissoles, gather the following:
- 1kg chicken mince
- ¼ cup fresh basil, finely chopped, with extra leaves reserved for garnish
- 2 tsp garlic granules
- 1 tsp onion powder
- 2 large eggs
- 1¾ cup panko breadcrumbs, divided
- 1 cup grated parmesan cheese, divided
- Olive oil, for shallow frying
- 150g shaved leg ham
- 1 x 400g jar of your favourite Basilico pasta sauce (or a good quality marinara)
- 1½ cups (approximately 180g) grated Perfect Melt 4 cheeses (or a similar melting cheese blend)
- French fries and fresh salad leaves, for serving
Let’s Get Cooking: Step-by-Step to Parmigiana Perfection
Follow these simple steps to create your own batch of irresistible chicken parmigiana rissoles:
Step 1: Building the Base
In a generous-sized bowl, combine the chicken mince, chopped fresh basil, garlic granules, onion powder, and both eggs. Add ¾ cup of the panko breadcrumbs and ¾ cup of the grated parmesan cheese to the mix. Season generously with salt and freshly ground black pepper.
Get your hands in there and mix everything thoroughly until it’s well combined. Divide this mixture into 12 equal portions, aiming for about 1/3 cup per portion. Using slightly damp hands, shape each portion into a neat rissole, roughly 6cm in diameter. This helps to prevent the mixture from sticking to your hands.
Step 2: The Crispy Coating
In a separate shallow bowl, combine the remaining 1 cup of panko breadcrumbs with the remaining ¾ cup of grated parmesan cheese. This is where the magic happens for that golden crust.
Gently coat each shaped rissole in this breadcrumb and parmesan mixture, ensuring they are evenly covered on all sides. Place the coated rissoles onto an oven tray lined with baking paper. This prevents sticking and makes for easier cleanup. Cover the tray and pop it into the refrigerator for at least 20 minutes. This chilling period helps the rissoles firm up, making them easier to handle and ensuring they hold their shape during cooking.
Step 3: The Sizzle and the Stack
Now it’s time for the initial cooking stage. Heat a sufficient amount of olive oil in a large non-stick frying pan over a medium-low heat. You want enough oil for shallow frying, so the rissoles can develop a beautiful golden-brown crust.
Cook the rissoles in batches (usually two at a time to avoid overcrowding the pan) for approximately 12-15 minutes. Remember to turn them halfway through the cooking time to ensure they brown evenly on all sides. Once beautifully golden, remove the rissoles from the pan and place them back onto the prepared oven tray.
Next, it’s time to build those iconic parmigiana layers. Top each cooked rissole with a slice or two of shaved leg ham. Then, spoon about 1½ tablespoons of your chosen pasta sauce over the ham on each rissole. Finally, generously sprinkle the grated Perfect Melt 4 cheeses over the top, ensuring good coverage for that glorious cheesy melt.
Step 4: The Oven Finish
Preheat your oven to 200°C. Once preheated, place the oven tray with the prepared rissoles into the hot oven. Bake for about 8 minutes, or until the cheese is completely melted, bubbly, and starting to turn a lovely golden colour, and the rissoles are heated through.
Step 5: Serve and Savour
Once they’re out of the oven, looking and smelling amazing, garnish each Chicken Parmigiana Rissole with a few extra fresh basil leaves.
Serve immediately with a generous portion of hot, crispy French fries and a fresh, vibrant salad. This completes the meal, offering a delightful balance of textures and flavours.
Enjoying a restaurant-quality chicken parmigiana without leaving your home has never been easier or more delicious. This rissole version is a true winner, offering all the comforting familiarity of the original with a clever, home-cook-friendly twist. Bon appétit!
