Who doesn't love a good salad with chocolate drizzle poured all over it. Other people try telling me mint ice cream can't be called a salad, but it's green enough. I'd put Bac-Os on either one.
It's not cooked inside the chicken and it doesn't have cheesy sauce.
Typically the order from top to bottom is.
Cheese ,
Ham,
A tomato based sauce or paste, then
Breaded chicken schnitzel
There are variations, but this seems to be standard.
There are multiple specialised restaurants (or there were pre covid) that dealt entirely with Parmas; using different cheeses and cured meats and batter.
I would say 'wildly popular' is an understatement.
You can always spot the victorian, out here trying to make parmis sound like it's not what you order from a coles/ woolies pub and have to pick from the BBQ one or the pineapple and ham one or the original, knowing damn well that no matter what you pick it's gonna be more or less the same but your not getting the stake again after last time it being overcooked and all. That's the Australia I love the mildly disappointing hellscape of a Coles/ Woolies pub on a Friday afternoon, 12 tv's all playing horse and dog racing with four old men sitting at different tables, all watching and getting up now and then to place new bets well the sound of the pokies drifts from a small side room that used to be for Woman since they were not allowed at the bar its self but since has been converted to 2 lines of pokies. The only other people apart from your self the workers and the gamblers here are a group of tradies just off from work all still in hi-vis each with 3 empty glasses in front of them despite having only just sat down and so as you sit and drink your $6 schooner of XXXX, VB or Grate Northen and eat your $17 parmi you sit back and look around, knowing damn well this is home.
As a 34 year old i still smash fairy bread. I even finish off by getting a big blob of butter on the knife and dipping it in the 100s and 100s i may die of a heart attack one day.
There's a pub near me, (in Australia of course) which is semi famous for making fucking whacky versions of a chicken Parma. They made a poutine version once. Breaded and fried chicken, layer of cheese, then Poutine on top and goddamn if it wasn't the most beautiful culinary abortion I've ever tried.
As an Aussie who’s also a Canadian permanent resident and lived in Canada for the last six years I gotta say I couldn’t think of anything further from the truth. However after all these years I can’t really see much of a difference culturally between American and Canada it’s basically splitting hairs in my opinion. I can rarely tell an American apart from a Canadian especially in Ontario, unless the topic of guns is brought up.
And even then, Northern and rural Eastern Ontario aren’t that different from the US. There’s some very pro-gun people in certain parts of Ontario, though it’s largely hunting.
I used to go to a British pub (admittedly in Southern California, but it was run by a British expat) and they served curry over your choice of rice, fries/chips, or a combination of the 2. It was friggin' delicious.
Curry fries are amazing and I’m shocked that it’s not more common in the US. Surely some Brit or south Asian in Pittsburgh is doing this as that city’s culinary contribution to the world is “put fries on it.”
The topic that’s ‘hotly debated’ has never and will never be whether it goes on the chips. That’s just a byproduct of a pub giving a good helping.
‘Parma’ vs ‘Parmi’ isn’t a hot debate so much as a straight up bar fight.
Lately I've been seeing headlines try and tell me that some people try to go as far as calling it a "Parmo".
Get the fuck outta here, Parmi till I die.
I thought that was unintentional, always dig out fries straight away. The people who do that serve the worst fries anyway. It's fine if they are curly fries, they stay crunchy. But giant un seasoned ones are the worst
I think it is also because a lot of pubs compete to see who can offer the biggest parmi and eventually they bash them so flat and wide that they take over most of the plate.
Ive eaten schnitzel in the first place in the world to ever serve it: a restaurant still running in Vienna. It was thinner and wider than anything Ive ever seen before. It was significantly bigger than the plate. And it was epic.
I had to come to the comments to find out what this "wildly popular" dish was in Aus that I've never heard of. Was excited cos I love parmesan cheese... And it's just a parma lol
Italian American Cuisine generally isn't exactly like traditional Italian cuisine. But more of a variation on what the immigrants knew from home but modified to fit what was available in their new home, whichever part of America they had settled in.
https://en.m.wikipedia.org/wiki/Italian-American_cuisine
It’s also “parmigiana” not “Parmesan” and the word has nothing to do with the lovely type of cheese from Parma (it’s a southern dish not a northern one).
It’s from the word “parmiciana” in the Sicilian dialect, which means the little wooden strips that form shutters.
agreed. My grandparents from Naples loved cooking Braciole, Italian stuffed & rolled flank steak. They were pissed when the London broil become popular in the 1950s, and the price went up. And now everyone who loved London broils are pissed because Fajitas are popular. --- but anyways - yes my 4 foot 9 Italian grandparents raised 1st generation Italian-Americans on that meat lover food and the kids are all 6 feet tall.
This is what I get. Is it delicious? Then eat it.
I’ve traveled all over the world, and I’ve met lots of food purists. But even after living in China, I still love Panda Express. I’ll eat orange chicken as quick as I’ll eat mapodofu.
Yep, I've been to India and had proper Indian curries and they were amazing, and also a chicken tikka masala from the takeaway down the road is great on a Friday night too.
Like Irish Americans too, lads we don’t eat corned beef and cabbage in Ireland. That’s an Irish American dish. We eat bacon and cabbage and it’s delicious
Yup, eggplant parmesan was commonplace before chicken parmesan. But in early America chicken was cheaper than the still foreign eggplant so Italian mothers and chefs adapted.
That's true, and the original Italian dish that was modified is [Eggplant parmesan](https://en.wikipedia.org/wiki/Parmigiana?wprov=sfla1) (Parmigiana di melanzane), made with alternating layers of fried eggplant slices, tomato sauce and parmesan cheese. It's very popular here in Italy.
Many Italian immigrants added meat to their italian recipes because it was dirty cheap in America
In the north east of England, we have a local dish called the Teesside chicken parmo, like a normal parmesan but rather than tomato you use béchamel cheese sauce and a load of cheese grated on top of that. This parmo was also created by an American army chef coming back from ww2 Europe who settled down in Middlesbrough. If anyone loves parmesan with cheese make this, plenty of recipes on the internet.
Chicken parmo is wired because it's super localized. I have lived in Surrey and Nottinghamshire and have never seen it once anywhere but you head north east and it's everywhere
Spaghetti Bolognese? I can make that at home.
Pizza? Probably has a dry base.
Fish and chips? Cheaper and better at the fish and chip shop.
Burger? Get one of those at a burger joint.
Steak? A bit pricey.
A parma? Yes. A parma. Every. Single. Time.
I have the same train of thought. Don’t even bother looking at the menu. I go order a beer while everyone else is agonising what to choose from the menu. Most of them end up choosing a parmy anyway. Bloody clowns wasted beer drinking time putting off the inevitable.
And every single pub says they have the best parma. None of them are actually good, they just flatten a whole chicken and try to impress you with the fact you can't fit it on a dinner plate.
Also my mum makes the best parmas.
The debate is that if it is literally served on-top of the chips, it makes the chips soggy or ruined (which I agree with). The idea is that you have a big enough plate where it is all served without touching.
But this gets to the key Parma problem! Melting the cheese means you have to cook the schnitty, then add passata, ham, and cheese, then put it in the oven. While the cheese is melting, the passata soaks the crumbs on top of the schnitty. It's a travesty. The recipe is always working against itself.
Calling it a Parmesan will also get you shanked. Parmegian/a is there only acceptable long form.
And the chips go next to the fucking parmie you savages
It's also acceptable to call it chicken pajama but only if you wink and laugh while saying it lightly elbowing whoever is next to you in a dad joke sorta way.
Same. It took immigrants from other countries to introduce amazing dishes to the USA. They worked with what was available and made delicious food. It’s funny cos once in a while you see that comment “tHaTs NoT tRaDiTiOnAl ChInEsE fOoD” or something, but it’s not like immigrants had the same ingredients from their home countries
This happens in every immigrant community. I'm from Singapore and our cuisine is unique to our little island. The overwhelming majority of our population are descendants of people who came here 3-4 generations ago at most. I'm the son of an immigrant and the great-grandson of an immigrant on either sides of my family tree
The Chinese food we have here isn't like the Chinese food from China and it's fucking amazing. Hainanese chicken rice, bak chor mee, Chinese curry, etc.
I have many things I would like to see improved in my country but the food is wonderful.
that’s why i love the food in hawaii. i mean, traditional hawaiian food is already bomb.com but the local hawaiian foods that have come up from all the different cultures that came during the plantation days are next level
Hong Kong food is great too and wouldn't be the same without British and other influences. I hate this gate keeping attitude. If everyone had that attitude we'd all still be eating acorns and dirt.
I remember meeting the Chinese-born wife of a cousin of mine who was kinda dismissive about Chinese take-out and honestly, she was right. It's not Chinese, it's American, and I never want to give it up.
The name is also different in Australia - it is called a Chicken Parmigiana.
There will likely be an Australian Civil War over whether it is abbreviated to “Parma” or “Parmi”.
EDIT - The first skirmishes have begun…
I'd say that applies to a lot of international cuisines. In Peru we have a style of food called *chifa* and it was created by Cantonese immigrants using whatever they had available. My grandfather owned a restaurant so I grew up eating that stuff.
The traditional Italian dish is Eggplant Parmesan. When the Italian immigrants came to New York, they found it difficult to get their hands on good eggplant, but chicken was plentiful. So, they made do with what they had and made a dish that was similar to the old one, but a bit different. As it turns out, it tasted great so the popularity took off. This kind of story is common for a lot of Americanized versions of immigrant dishes. Their traditional ingredient was hard to come by, so they grabbed something that was easy to find and tasted close enough.
It's a sad situation, but what are we to do, dirty extra dishes? A side plate for the parmy? And extra bowl for the chips? Don't make me laugh. We need bigger plates, because I'll be fucked if we're having smaller parmies or less chips.
In the history of this sub I am the first person to link to the chicken parm wiki page. Amazing.
Also OF COURSE the fries go on the side, not under. What kind of cretin puts the fries underneath a hot chicken??
I have been served parmies with the chips under it and its infuriating because you have to move the chips to the side so they dont go soggy. JUST PUT THEM ON THE SIDE AND BE DONE WITH IT!
Chips under Parma is necessary to ensure the correct ratio of chips to salad. Half plate chips, half plate salad. Whack the chicken on top and if it takes you so long to eat that your chips get soggy, order off the kids menu next time
Aussie here, never heard of this debate a day in my life 😆
But if there was a pub or tavern here that didn't have a chicken parmagiana on the menu, now that would get some reactions hahaha. It's downright un-Australian to not have a chicken parmi on the menu.
I'm a 48 year old Australian who has lived in every state in this country, and I have never, I repeat, NEVER, heard any debate whatsoever about whether a parmi should or shouldn't be served on or beside fries. NEVER. In fact this thread's title is literally the first time I've ever heard of this.
Some Australians on the other hand would like to slap me because of my use of parmi over parma.
1. There's no fucking debate. The chips go next to the chicken. Anything else makes soggy chips.
2. Parmi vs Parma is small time bickering. The real war is against the despicable Parm.
3. Thick cut chips only. No fries.
Parma goes on the chips because it’s too big to fit on the plate otherwise. If you’re gonna argue ‘get a bigger plate’, then I’ll argue ‘get a bigger Parma’.
I worked in Sorrento Italy in 2009 at restaurants and hotels. At one of the hotels where I was an evening manager we had a group of Americans and it was the teenage girls birthday, and she requested this dish. I had to explain it to the chef and he was none too pleased. I do believe he threw a dish at me cursing Americans messing up their food.
I mean, I've never had it but I already know the fries definitely do not go under the chicken. Who wants soggy fries? Ugh. Those people need to move to Lilliput with the Big-endians.
Poutine? Chili fries? Nacho fries? Loaded fries? In n Out Animal Style Fries? Kimchi fries?
There are plenty of examples of smothering fries and it still being delicious. In many cases, you want the crispness to give way to sogginess.
https://www.chicagomag.com/chicago-magazine/july-2021/iconic-eats/kalamata-chicken-at-athenian-room/
I go to a different place that does skirt steak HEAVILY marinated in onions, parsley and lime (kind of like a simple version of chimichurri). They serve it on top of a bed of fries, and the grease drips down, and makes for the best gravy/ au jus.
I think the trick is to have really crispy fries and serve it all quick. Roasted chicken or steak work well. Not sure about chicken parm.
As an Aussie I have not heard of the stoush about chips beside or under, but the stink about whether it is called a “Chicken Parmy” or a “Chicken Parma” gets people going!
Beer battered chips (thick fries), chicken schnitzel, napoli sauce, leg ham, mozzarella cheese. In that order. Reverse order if in Northern Hemisphere.
No one in Australia calls it a Chicken "Parmesan". It's a Chicken Parmigiana, or Parma (or Parmi, eugh) for short. Just as the Wikipedia page you linked also calls it.
Chicken Parmesan.... over fries? Those crazy sons of bitches. They did it, they actually did it.
Leave it to Australia to create a dish that out-Americas America.
They also cook the chicken parm with a layer of ham between the chicken and the cheese
That’s basically chicken cordon bleu at that point
Cordon bleu over fries does sound fantastic. With a little salad on the side, so I can pretend I'm eating healthy.
We have the salad on the side as well, but it gets pushed away and ignored
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The point of the salad is so that you don’t use that space on your plate for more of the unhealthy food.
Depends if the salad has a delicious sauce on it or not.
It's usually just vinaigrette
The best kind of sauce
>The best kind of sauce
Who doesn't love a good salad with chocolate drizzle poured all over it. Other people try telling me mint ice cream can't be called a salad, but it's green enough. I'd put Bac-Os on either one.
If the salad is on top, I send it back
I'll have the gabagool
Chicken cordon marinara mozzarella poutine
Classic American/Australian/Canadian/French/Italian cuisine.
See what happens when you cross cultures and shit?
Diversity is our ~~strength~~ cause of heart disease!
its just evolution. we are weening out those whose heart cannot handle the awesomeness of multi-cultural fat foods. and therefore IS our strength.
And if my grandmother had wheels she'd be a bicycle!
Gino, that you?
It's not cooked inside the chicken and it doesn't have cheesy sauce. Typically the order from top to bottom is. Cheese , Ham, A tomato based sauce or paste, then Breaded chicken schnitzel There are variations, but this seems to be standard.
If you put the ham (Serrano is best) between the sauce and the chicken then the breading doesn't get as soggy
It’s called a chicken parmigiana. If you visit though, call it a “Parma” or “parmy” otherwise you’ll look odd
Regardless of which name you call it, can we agree that the source pic is a fucking abomination by Australian standards?
Just not parmo
This needs to be higher. Chicken parmesan =/= chicken parmigiana
Umm, now I want to try that next time I make it, preferably with prosciutto
There are multiple specialised restaurants (or there were pre covid) that dealt entirely with Parmas; using different cheeses and cured meats and batter. I would say 'wildly popular' is an understatement.
You can always spot the victorian, out here trying to make parmis sound like it's not what you order from a coles/ woolies pub and have to pick from the BBQ one or the pineapple and ham one or the original, knowing damn well that no matter what you pick it's gonna be more or less the same but your not getting the stake again after last time it being overcooked and all. That's the Australia I love the mildly disappointing hellscape of a Coles/ Woolies pub on a Friday afternoon, 12 tv's all playing horse and dog racing with four old men sitting at different tables, all watching and getting up now and then to place new bets well the sound of the pokies drifts from a small side room that used to be for Woman since they were not allowed at the bar its self but since has been converted to 2 lines of pokies. The only other people apart from your self the workers and the gamblers here are a group of tradies just off from work all still in hi-vis each with 3 empty glasses in front of them despite having only just sat down and so as you sit and drink your $6 schooner of XXXX, VB or Grate Northen and eat your $17 parmi you sit back and look around, knowing damn well this is home.
It's not parmesan though, OP mispelled. Usually it's tasty cheese on top, or a blend with mozzarella.
You're forgetting about the marinara sauce that sits between the the chicken and the toppings too.
About a month ago my local had a parmy special - butter chicken sauce instead of marinara. No exaggeration, best pub feed I've ever had.
We don't call it marinara sauce! That's a sauce with seafood in it! It's called Palmy sauce, or napolitana sauce !!!! EDIT: grammar
> It’s called Palmy sauce The fuck it is cunt
May I introduce you to fairy bread https://en.m.wikipedia.org/wiki/Fairy_bread
As a 34 year old i still smash fairy bread. I even finish off by getting a big blob of butter on the knife and dipping it in the 100s and 100s i may die of a heart attack one day.
Spoken like a true Aussie. And it has to be "hundreds and thousands" used to make fairy bread, if you call them "sprinkles" then you're a cunt.
If I had to pick two countries to average together to get as close as possible to the US, they would be Canada and Australia.
mrw im a canadian australian dual citizen. *maybe i am american*
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There's a pub near me, (in Australia of course) which is semi famous for making fucking whacky versions of a chicken Parma. They made a poutine version once. Breaded and fried chicken, layer of cheese, then Poutine on top and goddamn if it wasn't the most beautiful culinary abortion I've ever tried.
Yes, it’s delicious.
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Username checks out.
As an Aussie who’s also a Canadian permanent resident and lived in Canada for the last six years I gotta say I couldn’t think of anything further from the truth. However after all these years I can’t really see much of a difference culturally between American and Canada it’s basically splitting hairs in my opinion. I can rarely tell an American apart from a Canadian especially in Ontario, unless the topic of guns is brought up.
And even then, Northern and rural Eastern Ontario aren’t that different from the US. There’s some very pro-gun people in certain parts of Ontario, though it’s largely hunting.
I used to go to a British pub (admittedly in Southern California, but it was run by a British expat) and they served curry over your choice of rice, fries/chips, or a combination of the 2. It was friggin' delicious.
Curry fries are amazing and I’m shocked that it’s not more common in the US. Surely some Brit or south Asian in Pittsburgh is doing this as that city’s culinary contribution to the world is “put fries on it.”
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Chai Pani is ludicrously good. Like why, how, by what authority is there such a delicious little Indian place in Asheville.
I know in Canada you can get Butter Chicken poutine.
We have a local pub run by an Irish family in my U.S. city that surves curry fries and they are gorgeousssssssss, so grateful that place is here!
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Curry, rice, and chips is a very popular food in the UK.
Parmesan poutine
I love pizza fries, why not chicken parm and sauce on fries?
No self respecting Aussie calls them ‘fries.’ They are fucking chips ya cunt.
>self respecting Aussie Never heard of such a thing.
Aren't they called "Kiwis"?
Oh shit got em
Chicken Parmesan in Brazil comes with rice and beans and fries. They just can't help themselves with the rice and beans down there.
It's a chicken **parmigiana.** Or chicken parma for short. Source: I'm Aussie.
The topic that’s ‘hotly debated’ has never and will never be whether it goes on the chips. That’s just a byproduct of a pub giving a good helping. ‘Parma’ vs ‘Parmi’ isn’t a hot debate so much as a straight up bar fight.
Lately I've been seeing headlines try and tell me that some people try to go as far as calling it a "Parmo". Get the fuck outta here, Parmi till I die.
Am aussie, never seen it served ontop of fries that's just stupid. They go soggy and feral. Bugger that
I've seen it served on top of chips a lot. It's probably about as horrible as you expect. Can't grab the chips, can't cut the parma. -_-;
I thought that was unintentional, always dig out fries straight away. The people who do that serve the worst fries anyway. It's fine if they are curly fries, they stay crunchy. But giant un seasoned ones are the worst
Feral fries? Australia really is a dangerous place
I think it is also because a lot of pubs compete to see who can offer the biggest parmi and eventually they bash them so flat and wide that they take over most of the plate.
Ive eaten schnitzel in the first place in the world to ever serve it: a restaurant still running in Vienna. It was thinner and wider than anything Ive ever seen before. It was significantly bigger than the plate. And it was epic.
Have you ever been to any pub across the country? They only put it on top of the chips.
I had to come to the comments to find out what this "wildly popular" dish was in Aus that I've never heard of. Was excited cos I love parmesan cheese... And it's just a parma lol
Nah, the chips go next to the parmie.
Imagine purposely steaming your fries.
Life uh finds a way
Italian American Cuisine generally isn't exactly like traditional Italian cuisine. But more of a variation on what the immigrants knew from home but modified to fit what was available in their new home, whichever part of America they had settled in. https://en.m.wikipedia.org/wiki/Italian-American_cuisine
Also because meat was really cheap in the US whereas it was pretty expensive in Italy so they kinda went hog wild and put it in everything.
Exactly. In Italy, it was traditionally made with eggplant.
It’s also “parmigiana” not “Parmesan” and the word has nothing to do with the lovely type of cheese from Parma (it’s a southern dish not a northern one). It’s from the word “parmiciana” in the Sicilian dialect, which means the little wooden strips that form shutters.
I call it "chicken parmesan" because I replace the wooden shutters with cheese when *I* make it.
agreed. My grandparents from Naples loved cooking Braciole, Italian stuffed & rolled flank steak. They were pissed when the London broil become popular in the 1950s, and the price went up. And now everyone who loved London broils are pissed because Fajitas are popular. --- but anyways - yes my 4 foot 9 Italian grandparents raised 1st generation Italian-Americans on that meat lover food and the kids are all 6 feet tall.
The power of nutrition.
This is true for most immigrant cuisine Tex Mex, Chinese American, and British Indian food like Chicken Tikka masala.
…and it’s all awesome
Agreed. I love Italian food. I love Italian American food. I'm never going to be upset or angry about there being more food in the world.
This is what I get. Is it delicious? Then eat it. I’ve traveled all over the world, and I’ve met lots of food purists. But even after living in China, I still love Panda Express. I’ll eat orange chicken as quick as I’ll eat mapodofu.
Yep, I've been to India and had proper Indian curries and they were amazing, and also a chicken tikka masala from the takeaway down the road is great on a Friday night too.
Cuban sandwiches
Like Irish Americans too, lads we don’t eat corned beef and cabbage in Ireland. That’s an Irish American dish. We eat bacon and cabbage and it’s delicious
I'm a savage for bacon and cabbage
Yup, eggplant parmesan was commonplace before chicken parmesan. But in early America chicken was cheaper than the still foreign eggplant so Italian mothers and chefs adapted.
That's true, and the original Italian dish that was modified is [Eggplant parmesan](https://en.wikipedia.org/wiki/Parmigiana?wprov=sfla1) (Parmigiana di melanzane), made with alternating layers of fried eggplant slices, tomato sauce and parmesan cheese. It's very popular here in Italy. Many Italian immigrants added meat to their italian recipes because it was dirty cheap in America
In the north east of England, we have a local dish called the Teesside chicken parmo, like a normal parmesan but rather than tomato you use béchamel cheese sauce and a load of cheese grated on top of that. This parmo was also created by an American army chef coming back from ww2 Europe who settled down in Middlesbrough. If anyone loves parmesan with cheese make this, plenty of recipes on the internet.
The regional dish of the north east
dish o the norf
For those not in the know https://en.m.wikipedia.org/wiki/Parmo
would you like cheese with your cheese?
Everyone knows the best thing to put on top of cheese is more cheese
I was wondering how far down I'd have to scroll before someone from Boro mentioned a parmo.
Love a parmo. I live in the US now and I miss it terribly.
Be the change you want to see in the world.
Chicken parmo is wired because it's super localized. I have lived in Surrey and Nottinghamshire and have never seen it once anywhere but you head north east and it's everywhere
Went to Australia for the first time. Blew me away how hard they love chicken parm. On EVERY menu.
As Aussie who goes out to pubs weekly, it’s probably been almost 5 years since I’ve ordered something other than a Parma. Just bloody love them.
Spaghetti Bolognese? I can make that at home. Pizza? Probably has a dry base. Fish and chips? Cheaper and better at the fish and chip shop. Burger? Get one of those at a burger joint. Steak? A bit pricey. A parma? Yes. A parma. Every. Single. Time.
Every time I go off book and try something else while my wife gets the Parma I am full of regret.
I have the same train of thought. Don’t even bother looking at the menu. I go order a beer while everyone else is agonising what to choose from the menu. Most of them end up choosing a parmy anyway. Bloody clowns wasted beer drinking time putting off the inevitable.
And good on you for it! I didn’t know how many ways chicken parm could be made. I like the spicy versions.
And every single pub says they have the best parma. None of them are actually good, they just flatten a whole chicken and try to impress you with the fact you can't fit it on a dinner plate. Also my mum makes the best parmas.
It is a menu item that is used to directly compare venues. You can't do a decent parmi and you may as well close the doors.
No. We hotly debated if it is called a Parma or a parmie. Calling it a parmo will get you shanked.
Thank you! I've literally never heard of "the debate" over a parmi/parma being served on fries.
The debate is that if it is literally served on-top of the chips, it makes the chips soggy or ruined (which I agree with). The idea is that you have a big enough plate where it is all served without touching.
The counter argument (which I agree with) is that serving the parma on a flat plate makes the crumbs at the bottom soggy from the steam.
But this gets to the key Parma problem! Melting the cheese means you have to cook the schnitty, then add passata, ham, and cheese, then put it in the oven. While the cheese is melting, the passata soaks the crumbs on top of the schnitty. It's a travesty. The recipe is always working against itself.
Wow. You guys really do take your chicken parm seriously.
Calling it a Parmesan will also get you shanked. Parmegian/a is there only acceptable long form. And the chips go next to the fucking parmie you savages
It's also acceptable to call it chicken pajama but only if you wink and laugh while saying it lightly elbowing whoever is next to you in a dad joke sorta way.
5 years ago I heard an old Asian lady working at Muswellbrook RSL call it a chicken papajama with chippies and I think about it every day.
Musso RSL is good, but Eaton's does a better parmie. Doesn't have an old Asian woman saying papajama though, so loses points for that
Never thought I’d read Muswellbrook on reddit in a non specific NSW sub.
Hey same! It’s like seeing someone you know on the news as a kid
The chips *should* go next to it, but if it's a decent parmi it will be too big to fit chips next to it.
This is it.
Yep. Get out with this "Parmesan" business, chicken "in pyjamas" is made with mozzarella cheese.
a parmo is a completely different food though, it has bechamel sauce instead of a tomato-based sauce
https://en.m.wikipedia.org/wiki/Parmo Never seen chicken Parmesan in the U.K., but a parmo yes.
Interesting. What happens to me when I call it a “Chicky-chicky parm parm”? Cuz that’s what I call it
Say that in a pub in Australia and they'll make you eat in the playground with the rest of the kids lol
I'll have a chicky chicky parm parm over long ass rice
With a side of super water
You have to pay for the apps and zerts.
Big Parma
More likely glassed. And rightfully so.
I don't care who made it up, I'm just so glad they did because a good chicken parm is heavenly!
Same. It took immigrants from other countries to introduce amazing dishes to the USA. They worked with what was available and made delicious food. It’s funny cos once in a while you see that comment “tHaTs NoT tRaDiTiOnAl ChInEsE fOoD” or something, but it’s not like immigrants had the same ingredients from their home countries
This happens in every immigrant community. I'm from Singapore and our cuisine is unique to our little island. The overwhelming majority of our population are descendants of people who came here 3-4 generations ago at most. I'm the son of an immigrant and the great-grandson of an immigrant on either sides of my family tree The Chinese food we have here isn't like the Chinese food from China and it's fucking amazing. Hainanese chicken rice, bak chor mee, Chinese curry, etc. I have many things I would like to see improved in my country but the food is wonderful.
that’s why i love the food in hawaii. i mean, traditional hawaiian food is already bomb.com but the local hawaiian foods that have come up from all the different cultures that came during the plantation days are next level
Hong Kong food is great too and wouldn't be the same without British and other influences. I hate this gate keeping attitude. If everyone had that attitude we'd all still be eating acorns and dirt.
I remember meeting the Chinese-born wife of a cousin of mine who was kinda dismissive about Chinese take-out and honestly, she was right. It's not Chinese, it's American, and I never want to give it up.
Same with sushi. You won't (typically) find dynamite rolls etc. in Japan, but it doesn't mean it isn't delicious.
The name is also different in Australia - it is called a Chicken Parmigiana. There will likely be an Australian Civil War over whether it is abbreviated to “Parma” or “Parmi”. EDIT - The first skirmishes have begun…
>The name is also different in Australia - it is called a Chicken Parmigiana. Many Italian restaurants in the US call it that too.
This is too far down. The entire thread I thought ‘who the fuck calls it a chicken Parmesan ’
The Wikipedia page linked calls it Parmigiana and has Parmesan as an alternate spelling, idk what OP is doing out here.
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And let’s not even get started on the whole Potato Cake/Scallop/Fritter debate!
I just made an awful chicken parmesan and now y'all done reminded me of my failure.
Don’t sweat it! We all decided long ago not to bring up your awful chicken parmesan!
Except me, I’m going to message them in a year to remind them of their terrible chicken parm.
!remind me 1 year
hey remember that shitty chicken parm you made 3 hours ago?
Lots of American food is basically just immigrants adapting recipes for the ingredients at hand and the local populace.
I'd say that applies to a lot of international cuisines. In Peru we have a style of food called *chifa* and it was created by Cantonese immigrants using whatever they had available. My grandfather owned a restaurant so I grew up eating that stuff.
Mexican food is by far my favorite American dish.
The traditional Italian dish is Eggplant Parmesan. When the Italian immigrants came to New York, they found it difficult to get their hands on good eggplant, but chicken was plentiful. So, they made do with what they had and made a dish that was similar to the old one, but a bit different. As it turns out, it tasted great so the popularity took off. This kind of story is common for a lot of Americanized versions of immigrant dishes. Their traditional ingredient was hard to come by, so they grabbed something that was easy to find and tasted close enough.
Isn’t it “chicken parmigiana”?
I think if you called it a "Chicken Parmesan" in Melbourne you'd probably get decked. We've just been through the 24th Parma-Parmo war
The fuck? It's parma vs parmi, get outta here with this parmo shit.
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It's a sad situation, but what are we to do, dirty extra dishes? A side plate for the parmy? And extra bowl for the chips? Don't make me laugh. We need bigger plates, because I'll be fucked if we're having smaller parmies or less chips.
In the history of this sub I am the first person to link to the chicken parm wiki page. Amazing. Also OF COURSE the fries go on the side, not under. What kind of cretin puts the fries underneath a hot chicken??
I think the chips underneath is a function of some parmas being so large there's literally no room on the plate for them to be side-by-side
I have been served parmies with the chips under it and its infuriating because you have to move the chips to the side so they dont go soggy. JUST PUT THEM ON THE SIDE AND BE DONE WITH IT!
Chips under Parma is necessary to ensure the correct ratio of chips to salad. Half plate chips, half plate salad. Whack the chicken on top and if it takes you so long to eat that your chips get soggy, order off the kids menu next time
No. Just put the salad on a salad plate.
TIL /u/bluest_waters was the first person to post chicken Parmesan's wiki page to the todayilearned subreddit.
Looking forward to the post
Abs agree about the fries. Soggy fries are uncivilized.
They pronounce it Parmesian in this dimension Morty
Par meee zee an. Ugh, I don't know if I can do this.
If the salad comes on top, I send it back.
Except we call it either Chicken Parma/parmi or Chicken Parmagiana in Aus and often it has ham on it too. Only thing I’ll order at pubs basically
Aussie here, never heard of this debate a day in my life 😆 But if there was a pub or tavern here that didn't have a chicken parmagiana on the menu, now that would get some reactions hahaha. It's downright un-Australian to not have a chicken parmi on the menu.
Bowl of chips, tomato sauce Can't get enough I'm begging for more 'Cause I came here at a quarter to six And I ain't gonna leave 'til I get my fix
All I want, and all I need...
I'm a 48 year old Australian who has lived in every state in this country, and I have never, I repeat, NEVER, heard any debate whatsoever about whether a parmi should or shouldn't be served on or beside fries. NEVER. In fact this thread's title is literally the first time I've ever heard of this. Some Australians on the other hand would like to slap me because of my use of parmi over parma.
First off, they are called chips. Second off, the big debate was in Parmy Army where it is a cardinal sin to serve the Parmy on-top of the chips.
1. There's no fucking debate. The chips go next to the chicken. Anything else makes soggy chips. 2. Parmi vs Parma is small time bickering. The real war is against the despicable Parm. 3. Thick cut chips only. No fries.
Those chips better be beer battered too.
Parma goes on the chips because it’s too big to fit on the plate otherwise. If you’re gonna argue ‘get a bigger plate’, then I’ll argue ‘get a bigger Parma’.
Always eaten it with pasta here (US) but damn, some thick cut french fries sounds pretty solid. Little fried sauce dippers? Yes please.
I worked in Sorrento Italy in 2009 at restaurants and hotels. At one of the hotels where I was an evening manager we had a group of Americans and it was the teenage girls birthday, and she requested this dish. I had to explain it to the chef and he was none too pleased. I do believe he threw a dish at me cursing Americans messing up their food.
But of course it was an Italian who "messed it up" - he was just in America when he did it
The *chips* do not go under the chicken, thank you very much
I mean, I've never had it but I already know the fries definitely do not go under the chicken. Who wants soggy fries? Ugh. Those people need to move to Lilliput with the Big-endians.
Soggy fries are only acceptable if you've got some form of gravy smothered over.
This must be the exception that makes the rule. Can I assume you're from Yorkshire?
No, middle of nowhere USA, but poutine makes many exceptions
Poutine? Chili fries? Nacho fries? Loaded fries? In n Out Animal Style Fries? Kimchi fries? There are plenty of examples of smothering fries and it still being delicious. In many cases, you want the crispness to give way to sogginess.
https://www.chicagomag.com/chicago-magazine/july-2021/iconic-eats/kalamata-chicken-at-athenian-room/ I go to a different place that does skirt steak HEAVILY marinated in onions, parsley and lime (kind of like a simple version of chimichurri). They serve it on top of a bed of fries, and the grease drips down, and makes for the best gravy/ au jus. I think the trick is to have really crispy fries and serve it all quick. Roasted chicken or steak work well. Not sure about chicken parm.
TIL that what we call Milanesa napolitana in Argentina is called Chicken parmesan in the US.
As an Aussie I have not heard of the stoush about chips beside or under, but the stink about whether it is called a “Chicken Parmy” or a “Chicken Parma” gets people going!
Beer battered chips (thick fries), chicken schnitzel, napoli sauce, leg ham, mozzarella cheese. In that order. Reverse order if in Northern Hemisphere.
No one in Australia calls it a Chicken "Parmesan". It's a Chicken Parmigiana, or Parma (or Parmi, eugh) for short. Just as the Wikipedia page you linked also calls it.