Chicken parmigiana arrived in Australia with the post-war wave of Italian immigrants, who adapted the traditional eggplant parmigiana into a meaty pub favourite that Australia promptly made its own. By the 1970s the ‘parma’ — or ‘parmi’, depending on which state you ask — was the centrepiece of every suburban pub and RSL club menu, served with a mountain of hot chips and a token side salad, and its loyalists still argue fiercely over whether it should include a slice of ham under the cheese.
What makes it great is that unstoppable combination of textures: a schnitzel with a shatteringly crisp crumb, a generous layer of tangy, herby tomato sauce, and a blanket of molten, golden cheese that stretches for miles. It’s hearty, comforting, and gloriously indulgent — the pub classic that turns any ordinary Thursday night into an occasion.
