Barty Parmy

Prep Time: 15 mins | Cooking Time: 15-20 mins | Serves: 1


  • 1 chicken breast
  • 1 egg, beaten
  • ¼ cup plain flour
  • ¼ cup breadcrumbs
  • OR
  • 1 Vegan friendly schnitzel (Cooked according to packet instructions)
  • Extra Virgin Olive Oil
  • 2 tbsp Napoli sauce
  • 1/2 cup shredded Mozzarella OR vegan cheese
  • 5g VEGEMITE of your choice
  • Optional
  • Sliced ham
  • Sides
  • Salad
  • Vegetables


1. Preheat your oven to 200°C and line a baking tray with baking paper.

2. Place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick (Skip to step 5 if using a vegan schnitzel).

3. In a shallow bowl, pop your plain flour. In a second shallow bowl, whisk your egg. In a third shallow bowl, place your breadcrumbs. Now dip the chicken breast into the flour first, then the egg and finally the breadcrumbs. Transfer to a clean plate and set aside.

4. Heat oil in a frypan over a medium-high heat. When the oil is hot, shallow fry the chicken until golden and cooked through. Place on a paper towel to drain excess oil, and then transfer to a baking tray.

5. Spoon over Napoli sauce, top with cheese of your choice, squeeze over VEGEMITE and finish with a little more cheese. If adding ham, put on after the Napoli sauce.

6. Place in the oven and cook until the cheese has melted (approximately 5 minutes). Serve with a simple side salad or vegetables.

MITEY TIP: If you are looking for a quick and easy alternative, try pre-crumbed oven bake schnitzels, which you can buy from your local supermarket or butcher