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,
Are you back!?
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.
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.
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.
Remove potatoes – place in a pot with some milk and butter. Mash until creamy and smooth. Place on plate.
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.
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!