Chicken Parmigiana varies all over the world, so let’s pit Australia against America and see which comes out best – Australia’s ham-laced, crispy parmi or America’s spaghetti-sided, juicy parm? What country’s recipe is your favourite parmigiana/parmesan?
Just a little note – you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPES:
Chicken Parmesan: https://www.andy-cooks.com/blogs/recipes/chicken-parmesan
Chicken Parmi/Parma: https://www.andy-cooks.com/blogs/recipes/chicken-parma
Read through a few of the articles I found interesting on Chicken Parmigiana via the links below:
Taste Atlas – https://www.tasteatlas.com/chicken-parmigiana
Broadsheet – https://www.broadsheet.com.au/national/food-and-drink/article/brief-history-chicken-parmigiana
Mashed – https://www.mashed.com/818827/the-untold-truth-of-chicken-parmesan/
Good Food – https://www.smh.com.au/goodfood/eating-out/adam-liaw-writes-in-defence-of-the-chicken-parma-20190911-h1hxi9.html
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36 Comments
That mozzarella looks thicker and more solid than i have ever seen. 😂
French fries with chicken Parm? Sign me up!
Andy van you speak dutch?
I had no idea about Aussie chicken parm. This was such an interesting video! Cheers Andy!
🍻🍝🍗🍝🍻
So good
Hello from denmark🇩🇰
Hi Andy, have you tried to make gemista? Rice stuffed vegetables greekstyle (no minced meat). Greetings from Europe!
Hi Andy! I'm from Maryland and wasn't aware that the Chicken Parm was started in my home state. Thank you for the education! I do the american version most of the time, but I use panko. I use a little bit of Oregano with a bit more Basil. I guess I I'm half and half. 😂 I'll try the ham next time. Cheers! Love your channel!
Cancel him!! 😂
Please can you do the Chicken Parmo, which originated from Middlesbrough which has bechamel instead of tomato sauce.
Love the little details of using a us madein pan for the American parmie and the Aussie solidteknics for the Aussie parmie
love a good pub salad with the parmy that vinaigrette they use here slaps i think i might have to have a pub lunch today now.
I'd probably take the American version over the Australian, but I think adding the ham to it would be a winner overall.
Another great recipe……..
Where did you get your cutting board you prep on? Thanks
Now I want one. mmmm delicious.
I love the Aussie pronunciation of Maryland as Mary Land. In the US it is pronounced like the name Marilyn. I am sure I would butcher your town names as a New Yorker. Love your channel land your book
So being a yankee, my Parma sauce is more like the Aussie version with oregano. ¯_(ツ)_/¯ I am totally trying this with ham next time!
Wait— you have a cookbook??
Combine the two! Aussie Parma with spaghetti! 😋
You know what Andy if it were served as the Workers club Buffet circ 1997 I bet we would be topping it with both Pasta and chippys thanks for the Comparison it makes sense with the pasta but I would like to keep my Australian birthrite and I just stick with the Chippy way
Parmi! A go to meal when at a pub! 🙌
Snack pack next?
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If it's true that the dish originated in Adelaide, that should end the debate about what it's called. It's a parmi!
W h y not combine? Put yours on pasta with a side of either fries or salad? I mean personally I'd like to eat both lol or any combination of the of the recipes you mentioned.. as long as its breaded chicken covered in sauce and mozz, I'm in. 👍
wow
Summer parmi(Aussie), winter parmi(USA) . Now they are both winners . Mind you the real winners are us getting to enjoy your content. 😊
Keys to a good Aussie parma
– Panko breadcrumbs
– Triple smoked ham
– Basic Aussie pub salad made with iceberg lettuce, cucumber, tomato, Spanish onion and some dressing
– Good chips
– Big enough plate so that the parma don't sit on the chips and they get soggy.
US will also eat it as a sandwich on a nice crusty roll, extra sauce, and a side of fries!
You cannot make this Pakistani dish named Katwa gost (meat curry )
Parmi
Where are your trays from??
Chips beat pasta any day of the week. So says Ireland!
I love a good Parma. One thing that separates a good Parma from a great Parma is how it goes under the grill. If you put it on a tray, the bottom can become soggy. Put it on a rack and you will always have a crispy bottom
Probably good timing to propose to Katelyn, before you get voted off the island. sure up that immigration status mate. Just atrocious.