The Parma

I only recently discovered that the Aussie ‘Parma’ (or Parmi/Parmy, depending on where you are) is a relatively unknown and unique dish.

It had long been my thinking that such a wonderful, amazing, earth-shattering,
souls-uplifting, feet tingling, smile-inducing, butterflies at the thought, hunger-causing-at-the-sound-of-it dish had been a world favorite for millennia – if not longer.

Alas, it’s not the case.

Nevertheless, it is my vision to teach this dish to as many as possible and spread the word of its glory. If but one of you gorgeous readers decides to give the chicken Parma a go, I will unquestionably die a relatively happy person.

Enough of that, get to the bloody supermarket and buy:

One crumbed chicken schnitzel,
One bottle of pasta tomato sauce,
Ham off the bone,
Parsley flakes,

I’ll wait.

Are you back!?



Ok, good.


Step One

Peal your potatoes, cut them into quarters and put them over a steaming pot. They’ll be right to go in about 20-30 minutes.

Step Two

Heat a pan on high, douse with olive oil and place schnitzel onto the pan. Oil each side of the schnitzel. Give a few minutes on each side until golden brown.

Step Three

Once golden brown, place the schnitzel under a grill. Put the tomato sauce onto the chicken and spread liberally. Place cut ham generously over the parma and sprinkle cheese over the top. Grill on high for a few minutes.

Step Four

Remove potatoes – place in a pot with some milk and butter. Mash until creamy and smooth. Place on plate.

Step Five

When the cheese has melted nicely and developed a brown-tinge, remove your parma. Sprinkle parsley over the top and put it on the plate with the mash.

Step Six

Eat it!


Salads I enjoy with it:

Rocket, Basil, Fetta Cheese, Cherry Tomatoes mixed with olive oil.

Rocket, Avocado, Capsicum, Cheese mixed with mayonnaise.


Let me know what you think!

11 responses

  1. The dish is chicken parmigiana and originated in Italy a long time ago. The Aussie version is available at all pubs on their counter menu, and has been shortened to Chicken Parma.

    12/10/2012 at 20:10

    • The original parmigiana used egg plant as the base.

      12/12/2012 at 22:51

      • Some pubs do put in eggplant, they shove allsorts in it and call it parma 🙂 seems to be a staple counter meal. Even frozen in the supermarkets too. So yes it bares little resemblence to it’s origin.

        12/12/2012 at 23:31

  2. Yum, I’ve often visited my local for the Tuesday Chicken “Pyjamas” lunch special – too good!

    12/10/2012 at 20:39

  3. Looks good!

    12/10/2012 at 23:57

  4. The ham and mashed potatoes must make it Aussie? Is a schnitzel any type of breaded, fried meat? We would call is a chicken cutlet here in the US.

    12/11/2012 at 01:48

    • To be brutal, it doesn’t bother me in the slightest how Australian it is – it more just surprised me that it wasn’t as wide-spread as I’d assumed.
      Chicken cutlet would be the same, yes. Give it a go!

      12/12/2012 at 22:52

  5. petit4chocolatier

    Looks delicious 🙂

    12/11/2012 at 12:14

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