Garlic² Chicken Parmi


  • 4 chicken breasts (roughly 1 kg)
  • 1 Italian diced tomato 
  • 250ml of raw tomato passata
  • 4 tbs Lane’s Garlic² Rub
  • 1 cup flour 
  • 1 cup panko 
  • 100g Parmesan cheese
  • Low fat mozzarella cheese 
  • 250g streaky bacon
  • Pinch of salt 
  • Neutral cooking oil 
  • 2 eggs 
  • 1 tbs dried Italian herbs 

Schnitzel Method:

  • Butterfly chicken breast until flattened out.
  • Place a piece of cling film over your chicken and slight hit with a meat mallet until the same size (roughly 1cm).
  • Season chicken with salt and set aside while you prepare your breading.
  • In a bowl add 1 cup of flour with 2 tbs of Lane's BBQ 'Garlic² Rub'.
  • In a seperate bowl, crack your 2 eggs and whisk until yolk and whites are incorporated.
  • In another bowl, put in your cup of panko bread crumbs with 1 tablespoon of Lane's BBQ 'Garlic² Rub'.
  • Dip your chicken in to flour, then into egg, and then into the panko.
  • Fire up a pan with oil for shallow frying, roughly about inch high. Once the temperature reaches 350f/175c, place the chicken into pan, which will see the oil temperature come down to 325f/162c. 
  • Cook until golden brown each side, or until internal temperature of meat is 165f/74c.
  • Place chicken on a wire rack to drain excess oil.

Sauce Method: 

  • Dice up bacon finely and cook in a pan on medium heat until bacon is half cooked. 
  • Add into you tin of tomatoes, passata, 1 tbs Lane’s Garlic2 and 1 tbs of dry Italian herbs.
  • Cook on medium low until sauce reduces by half and becomes thick.

Parmi Process: 

  • Take your crumbed chicken and place on a baking dish, top with a generous amount of tomato/bacon sauce, and top with heaps of mozzarella, with roughly 25gm of Parmesan cheese. Put into the oven at 430f/220c under the grill, until cheese is browned and gooey.
  •  Leave to cool for 5 minutes and serve.


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