Chicken parmigiana. The classic Aussie pub staple I’ve been missing and only just got the motivation to finally make tonight.
Made the schnitzels from scratch with some beautiful free range chicken breasts and panko crumbs. Three minutes either side on a medium heat and they came out beautifully tender.
Chips are oven-baked beer-battered ones, which I use plenty of olive oil spray on to get nice and crispy and not soggy and limp like most oven-baked chips, and positioned them next to the schnitzel, not under it.
Obviously had salad, not veg, but it’s off to the side as it’s store-bought and not your regular greens. (Pumpkin, feta, spinach, brown rice, and quinoa for those wondering. I buy them all the time usually for a quick lunch.)
Also, if you call it a parma, you’re just wrong.