Home cooking brought to you by
Home cooking brought to you by
1y ago
978

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.

Join In

Comments (5)

  • That looks delicious!

      1 year ago
  • Well done. Also please tag me if someone says 'parma' in the comments.

      1 year ago
    • I remember one time in Melbourne seeing a Subaru Forester with the number plate PARMA. The self-restraint I needed to exercise to prevent myself from going back and sending a brick through its windscreen was unprecedented.

        1 year ago
    • You should get PARMI for your Forester.

        1 year ago
  • My OH was bought up on these, in Teeside. Somebody from Teeside must have moved to Australia and started making them, we were amazed to see them in pubs in the outback en.wikipedia.org/wiki/Parmo

      1 year ago
5