Australian-Style Chicken Parmigiana

Preheat the oven to 230°C (210°C fan-forced) and line a baking tray with parchment paper. Slice each chicken breast horizontally in half, cover with plastic wrap and pound to a thickness of about 2 cm; season with salt and pepper.

Set up three plates: in one, mix flour with garlic powder; in the second, beat the eggs; in the third, place the breadcrumbs. Coat the chicken in flour, dip in egg, then press firmly into the breadcrumbs.

Pour vegetable oil into a large skillet to a depth of about 5 mm and heat over medium-high heat. Fry the chicken for 2 minutes on each side until golden brown, then transfer to the prepared baking tray.

In another pan, heat olive oil, add finely chopped onion and cook for 3–4 minutes until soft. Pour in the tomato passata and simmer for 4–5 minutes until the sauce thickens slightly.

Spoon the tomato sauce over each piece of chicken, top with ham and sprinkle with mozzarella. Bake for 8–10 minutes, until the cheese is fully melted and lightly browned.

Let the finished parmigiana rest for 5 minutes so the topping settles. Serve hot; in true Australian pub style, it's usually accompanied by chips and a simple salad.