The Chicken Parmigiana, affectionately known as a “Parma” or “Parmi” in Australia, is more than just a pub meal; it’s a cultural icon. A well-made Parma is a symphony of textures and flavors, a comforting indulgence that represents the heart of Australian pub fare. But what exactly goes into creating this beloved dish? Let’s break down the essential components that define a true, traditional Parma.
The Foundation: Chicken Schnitzel Perfection
At its core, the Parma is a modified chicken schnitzel. The quality and preparation of the schnitzel are paramount to the overall success of the dish.
Chicken Breast: The Heart of the Matter
The traditional Parma starts with a boneless, skinless chicken breast. Ideally, the breast should be of a decent size, offering a substantial serving. Flattening the chicken breast is a crucial step. This can be achieved by pounding it gently with a meat mallet to an even thickness, typically around half an inch. This tenderizes the chicken and ensures even cooking.
The Crumbing Process: Achieving Golden Crispiness
The crumbing process is what gives the schnitzel its signature texture. A three-stage breading is typically employed. First, the flattened chicken breast is dredged in flour, seasoned with salt and pepper. This provides a dry surface for the egg wash to adhere to. Next, the chicken is dipped into a mixture of beaten eggs. This “egg wash” helps the breadcrumbs stick to the chicken. Finally, the chicken is coated in breadcrumbs. Panko breadcrumbs are often preferred for their light and airy texture, which results in a crispier schnitzel. Regular breadcrumbs can also be used, but the result might be slightly denser.
Frying to Golden Perfection: The Secret to Texture
The breaded chicken breast is then fried in oil until golden brown and cooked through. The oil temperature is crucial. Too low, and the schnitzel will be soggy. Too high, and the outside will burn before the inside is cooked. The perfect temperature is usually around 175-180°C (350-355°F). The schnitzel should be flipped occasionally to ensure even cooking on both sides. Once cooked, the schnitzel is typically placed on a wire rack to drain excess oil, further enhancing its crispiness.
The Toppings: Where the Magic Happens
The toppings are what transform a simple schnitzel into a Parma. These layers of flavor are carefully added and then melted to create a cohesive and delicious whole.
Napoli Sauce: The Tangy Backbone
The base of the toppings is a good quality Napoli sauce. This tomato-based sauce provides the acidity and moisture that balance the richness of the chicken and cheese. A traditional Napoli sauce is typically made with tomatoes, garlic, onions, and herbs such as basil and oregano. The sauce should be simmered for a sufficient time to allow the flavors to meld together. Pre-made Napoli sauces can be used, but many establishments take pride in their homemade versions. The sauce is generously spread over the fried schnitzel, providing a flavorful foundation for the cheese.
Ham: The Salty, Savory Element
A slice or two of ham is added on top of the Napoli sauce. The ham provides a salty and savory element that complements the sweetness of the tomato sauce and the richness of the cheese. Thinly sliced ham is preferred. The type of ham can vary, but often it’s a simple, good-quality shaved ham. The ham should cover a good portion of the schnitzel, ensuring that each bite contains its savory flavor. Some variations use prosciutto, adding a more intense, cured flavor.
Cheese: The Melty Crown Jewel
The final layer of toppings is the cheese. This is arguably the most important element, as it provides the gooey, melted goodness that defines a Parma.
Mozzarella: The Classic Choice
Mozzarella is the most common and arguably the most traditional cheese used on a Parma. Its mild flavor and excellent melting properties make it the perfect choice. The mozzarella is typically shredded or sliced and generously spread over the ham and Napoli sauce. The goal is to create a thick, even layer of melted cheese that covers the entire schnitzel.
Parmesan: Adding Depth of Flavor
In addition to mozzarella, Parmesan cheese is often added. Parmesan adds a sharp, salty, and nutty flavor that complements the mozzarella. It’s typically grated and sprinkled over the mozzarella before baking. The Parmesan cheese also helps to create a golden-brown crust on top of the Parma.
Other Cheese Variations: Experimentation and Regional Differences
While mozzarella and Parmesan are the most common cheeses, some variations may include other cheeses such as provolone or a blend of cheeses. These variations often depend on regional preferences or the specific style of the establishment. The key is to use cheeses that melt well and complement the other flavors of the dish.
The Baking Process: Melting into Harmony
Once the schnitzel has been topped with Napoli sauce, ham, and cheese, it’s baked in an oven until the cheese is melted, bubbly, and golden brown. This process is crucial for allowing the flavors to meld together and create a cohesive dish.
Oven Temperature and Time: Achieving the Perfect Melt
The oven temperature typically ranges from 180-200°C (350-400°F). The baking time will vary depending on the oven and the thickness of the schnitzel, but it usually takes around 10-15 minutes. The key is to monitor the Parma closely to ensure that the cheese is melted and golden brown without burning.
The Importance of a Hot Oven: Ensuring Even Cooking
A hot oven is essential for ensuring that the cheese melts evenly and the schnitzel remains crispy. If the oven is not hot enough, the cheese may not melt properly, and the schnitzel may become soggy. The baking process transforms the individual components into a harmonious whole, the hallmark of a great Parma.
The Sides: Completing the Experience
A Parma is rarely served in isolation. The sides are an integral part of the dining experience, providing balance and complementing the richness of the main dish.
Chips: The Undisputed Champion
Chips (french fries) are the most common and traditional side dish for a Parma. The chips should be crispy on the outside and fluffy on the inside, and they should be generously seasoned with salt. They provide a satisfying contrast to the richness of the Parma and are perfect for mopping up any leftover sauce.
Salad: Adding Freshness and Balance
A simple salad is often served alongside a Parma. This provides a refreshing contrast to the richness of the main dish. The salad typically consists of lettuce, tomato, cucumber, and onion, dressed with a simple vinaigrette. The salad adds a touch of freshness and helps to balance the overall meal.
Regional Variations and Interpretations
While the core components of a Parma remain relatively consistent, there are regional variations and interpretations that can be found across Australia.
Chicken vs. Other Meats: Breaking Tradition
While chicken is the most traditional meat used for a Parma, some establishments may offer variations using other meats such as veal or eggplant. These variations often cater to different dietary preferences or regional tastes. A “veal parma” for example uses a veal schnitzel as the base instead of chicken.
Sauce Variations: Adding a Twist
While Napoli sauce is the standard, some establishments may experiment with different sauces, such as a spicy Arrabbiata sauce or a creamy béchamel sauce. These variations can add a unique twist to the traditional Parma.
Cheese Variations: Exploring Different Flavors
As mentioned earlier, the cheese used on a Parma can vary. Some establishments may use a blend of different cheeses, or they may use a cheese with a stronger flavor, such as provolone or cheddar. These variations can add a different dimension to the flavor of the dish.
The Perfect Parma: A Matter of Balance
Ultimately, the perfect Parma is a matter of personal preference. However, there are certain qualities that are essential for a truly great Parma. The schnitzel should be crispy and cooked through, the Napoli sauce should be flavorful and tangy, the ham should be salty and savory, and the cheese should be melted and gooey. The sides should complement the main dish and provide balance. When all of these elements come together, the result is a truly satisfying and memorable meal. A true testament to the enduring appeal of this Australian pub staple.
In conclusion, the Parma is a deceptively simple dish that requires careful attention to detail and a commitment to using high-quality ingredients. From the perfectly crumbed schnitzel to the melted layers of cheese, each component plays a vital role in creating this iconic Australian pub meal. So, the next time you order a Parma, take a moment to appreciate the artistry and tradition that goes into creating this beloved dish.
What are the essential components of a traditional Chicken Parma?
A traditional Chicken Parma, or Parmigiana, fundamentally consists of a schnitzel (usually chicken, but sometimes veal or pork), topped with a rich tomato sauce, melted mozzarella cheese, and often a sprinkling of Parmesan. The schnitzel should be cooked perfectly, offering a crispy exterior and a tender, juicy interior. This base is critical as it forms the foundation for all other flavours and textures.
The layering of the other ingredients is equally important. The tomato sauce needs to be flavorful, providing a tangy sweetness that complements the savoury schnitzel. The mozzarella should be generously applied, melting beautifully to create a gooey, cheesy layer that binds all the elements together. The optional Parmesan adds a salty, umami boost, rounding out the overall taste profile of the Parma.
What is the difference between a Chicken Parma and a Chicken Schnitzel?
A Chicken Schnitzel is simply a breaded and fried piece of chicken, typically served on its own or with a side dish like chips or salad. The defining characteristic is the breadcrumb coating that crisps up during the frying process. It’s a standalone dish, enjoyed for its simplicity and satisfying crunch.
A Chicken Parma, on the other hand, is a more complex dish. While it starts with a chicken schnitzel as its base, it’s then elevated with the addition of tomato sauce and melted cheese, transforming it into a more substantial and flavourful meal. The crucial distinction is the layering of toppings that distinguish it from a plain schnitzel.
What are some regional variations of the Parma in Australia?
While the core components of a Parma remain consistent across Australia, regional variations often emerge through the specific ingredients used and the presentation of the dish. Some pubs might use different types of cheese, such as a blend of mozzarella and provolone, to create a more complex flavour profile. Others might add ham beneath the cheese for an extra layer of savoury goodness.
Furthermore, the accompaniments served alongside the Parma can also vary regionally. While chips and salad are the most common choices, some pubs might offer roasted vegetables, mashed potatoes, or even coleslaw as alternative side dishes. These subtle differences contribute to the unique character of a Parma experienced in different parts of the country.
What qualities make a “good” Parma stand out from a mediocre one?
A truly exceptional Parma begins with the quality of its ingredients. Fresh, high-quality chicken, a well-balanced tomato sauce made from ripe tomatoes, and good quality mozzarella are essential for creating a flavourful and satisfying dish. The schnitzel must be cooked perfectly, with a crispy coating that hasn’t absorbed too much oil and a juicy, tender interior.
Beyond ingredients, the execution is key. The sauce should be evenly distributed, ensuring that every bite is bursting with flavour. The cheese should be melted to perfection, creating a gooey and stretchy layer that clings to the schnitzel. Finally, the Parma should be served hot and fresh, with accompaniments that complement the dish without overpowering it.
Is a Parma the same thing as a Chicken Parmigiana?
Yes, “Parma” is the commonly used Australian abbreviation for Chicken Parmigiana. Both terms refer to the same dish: a chicken schnitzel topped with tomato sauce and melted cheese. The shorter term “Parma” is simply a more casual and widely accepted name within Australian pub culture.
You might hear “Chicken Parmigiana” used in more formal settings or when ordering in restaurants outside of Australia, but within Australia, “Parma” is the definitive and universally understood term for this iconic pub staple. The origin of the full name points to the Italian dish, but the Australian version has become uniquely its own.
What are some common mistakes to avoid when making a Parma at home?
One of the most common mistakes when making a Parma at home is using pre-shredded cheese. Pre-shredded cheese often contains cellulose, which prevents it from melting as smoothly and creating that desirable gooey texture. Opting for a block of good quality mozzarella and grating it yourself will result in a superior melted cheese layer.
Another frequent error is overcrowding the pan when frying the schnitzel. This can lower the oil temperature, leading to a soggy, unevenly cooked schnitzel. Fry the schnitzels in batches, ensuring that each piece has enough space to brown properly and achieve that crispy exterior. Finally, don’t skimp on the sauce; a generous layer of flavourful tomato sauce is crucial for a delicious Parma.
What type of beer pairs best with a Chicken Parma?
The ideal beer pairing for a Chicken Parma often depends on individual preferences, but generally, beers with a moderate bitterness and carbonation work well to cut through the richness of the dish. A crisp, clean lager can be a refreshing choice, providing a palate-cleansing effect that complements the savoury flavours of the Parma.
Alternatively, a pale ale with a balanced hop profile can also be a good match. The subtle bitterness of the hops can help to balance the sweetness of the tomato sauce and the richness of the cheese, while the fruity aromas can add another layer of complexity to the overall experience. Ultimately, a beer that doesn’t overpower the Parma’s flavour is the best choice.