Who Cooks The Best Chicken Parm

Who Cooks The Best Chicken Parm - AUS vs USA?

Рет қаралды 307,236

Ай бұрын

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: www.andy-cooks.com/blogs/reci...
Chicken Parmi/Parma: www.andy-cooks.com/blogs/reci...
Read through a few of the articles I found interesting on Chicken Parmigiana via the links below:
Taste Atlas - www.tasteatlas.com/chicken-pa...
Broadsheet - www.broadsheet.com.au/nationa...
Mashed - www.mashed.com/818827/the-unt...
Good Food - www.smh.com.au/goodfood/eatin...
FOLLOW ME:
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Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

Пікірлер: 1 100

@rc4780 Ай бұрын

“I think it absorbs the flavours better.” I have never called Home Affairs faster to get a Kiwi deported.

@ThePanEthiopian Ай бұрын

Chill mate 😂

@Waitomo64 Ай бұрын

@@ThePanEthiopian I'm a dual citizen of NZ and Aussie.. they only get sent back for doing illegal crap, like Villawood, next to where I lived in Sydney for 35 years is full of those being sent back where they come from for serious crimes and overstaying visa's.. I also trained at Ryde to level 4 to be a chef.. I still reckon the Aussie flavour will win hands down, just change the sauce a fraction..

@fodz9246 Ай бұрын

haha top banter

@elusivecamel Ай бұрын

Right? It should be making some perfectly good chips go soggy, as is tradition.

@evaadams8298 Ай бұрын

@@Waitomo64yes but a Kiwi will NEVER say anything Australian is better eventhough there is over 600k of them living here…

@jackpd34 Ай бұрын

Anyone watching this in Aus, use Mutti crushed tomatoes. Can get them from woolies/coles/ritches. Makes the best sauce base. Thank me later

@fussyrenovator7551 Ай бұрын

Use the Mutti shole tomatoes.Even better quality. Srusb them with your hands. Thank me later. ❤️

@allandriver2066 Ай бұрын

Mutti Baby Romas are my go to......😎👍

@jassewalton1768 Ай бұрын

Yes, i found them a few months ago ... excellent 👏

@yommmrr Ай бұрын

Use pasata

@marabanara Ай бұрын

Mutti whole tomatoes! And squish them, done! The whole tomatoes are better quality, and yes it makes a difference.

@Ahreigh Ай бұрын

The parmi has to be the most popular dish in Australian pubs and clubs. An absolute classic!

@majesticskeever Ай бұрын

*parma

@Huey972 Ай бұрын

@@majesticskeever*parmi

@Azzury. Ай бұрын

@@Huey972”Parmo”

@Huey972 Ай бұрын

@@Azzury.Parmi

@martybean71 Ай бұрын

Parma from Melbourne

@burtmurry1690 Ай бұрын

As someone born in Alaska I grew up with the American version but now I’m intrigued with chips and a salad. Thanks chef for opening up a world of opportunity 😂

@HillsPatrolTD42 Ай бұрын

Just make sure you add the ham...

@toddavis8151 Ай бұрын

I’ve seen Americans put the chicken in the sauce

@HillsPatrolTD42 Ай бұрын

@@toddavis8151 yeah, I've seen that version too. Kinda defeats the purpose of having a nice crunchy breading.

@AOKeefe82 Ай бұрын

As an Aussie I've never heard of this with pasta, but I do love a good pasta

@JaredKelso123 Ай бұрын

Many pub meals in Australia will give you an option of having your meal with either chips and a garden salad or mashed potatoes and vegetables (usually grilled).

@CJ-gn8qm Ай бұрын

Despite being in my 60s from the U.K. my first experience of this dish was at the National Hotel in Fremantle. It was absolutely superb! Big shout out to that establishment! (I did have it with chips though)

@SilentHotdog28 Ай бұрын

Chips are a must, maybe pasta and chips are an idea......but chips are a must. Ham on it though not necessary, does add to it.

@smottaskicks Ай бұрын

@@SilentHotdog28 good call

@q8gyj26s Ай бұрын

Great views at the National. A good spot

@arkark576 24 күн бұрын

My local. ❤

@aleksydabrowa1114 Ай бұрын

When I was in SA a few years back my Parmie was served with a side of creamy garlic sauce. I was very confused at first because I didn’t ask for it. But now I will never eat one without it again. That combined with the marinara is an unexpected perfect combination. People look at me like I’m crazy when I tell them until they order it for themselves and try the combination. Highly recommend haha

@ciwanbagdas6827 Ай бұрын

Always get it with a creamy mushroom sauce, it's very popular in Melbourne now..

@danielcowan4901 Ай бұрын

I like mine with either mushroom sauce or a pepper gravy

@ciwanbagdas6827 Ай бұрын

@danielcowan4901 same, I actually get both now lol..

@ellenh5468 Ай бұрын

The surf and turf topping or creamy garlic sauce is unbeatable

@ciwanbagdas6827 Ай бұрын

@ellenh5468 oww I've only tried surf n turf on steak.. never with chicken, I'll have to try it

@AndyViant Ай бұрын

I really like the freshness of the pub salad. So long as it's a good one. I remember my 6'5" salad avoiding mate getting a stern talking to from the 6'4" and built like a Brick Shizenhausen German Chef at the Sentimental Bloke Hotel in Bulleen back in the day for not eating his salad. I think the chef was new, or was just bored and not getting appreciation for his craft as he'd cut little rose flowers out of the radishes. (We were there drinking and playing pool from 11am or so and it was pretty quiet). This chef had forearms bigger than my thighs and came out of the kitchen redder than the beetroot in the salad and angry as hell. Suffice to say my mate ate the salad.

@dee_dee_place Ай бұрын

Did your mate like the salad? I like a well-made salad with the usually somewhat greasy pub food. I used to go to a dive bar for lunch. It was across the street from a bunch of corporate offices so a lot of people in suits & dresses would come in for lunch. They had the absolute best conch fritters I've ever tasted. They served them with crunchy thick french fries & a fabulous, freshly made salad. Yummy. I even asked the waitperson to ask the chef how he made the conch fritters because no other restaurant came close to his. He would fry them until they were golden brown, & then put them in the oven on a low heat to cook them in the middle. Tremendous!

@AndyViant Ай бұрын

@@dee_dee_place He hates salad but the salad itself was actually really good as far as pub salads go. Used cut wedges of tomato not cherry tomato. Of course, this is something like 3 decades ago and that huge hotel, once an icon of the 70's and 80's Aussie pub rock scene is now long gone, to be "club" (not nightclub, think more posh hotel motel). The Waltzing Matilda, The Sentimental Bloke, all those big suburban pubs with big live music venues are pretty much dead. Dunno how the Hallam Hotel is going these days, it used to be another of those big venues. I'm in Brisbane now, and we've lost a lot of those big pubs here too. Places like the Alex Hills Hotel and the Calamvale were once massive. Now they're mostly convention centres instead. The only one I can think of really still doing that sort of stuff is the Eaton's Hill Hotel. It's sad but these days with drink driving laws, noise restrictions and local councils redirecting everything to billion dollar white elephant stadiums that they have to find a use for, the days of big suburban venues are dead.

@professornuke7562 Ай бұрын

It's called The Manningham Hotel Club and Convention Centre these days. I drive past it a lot, but I haven't been in there. $41 for a porterhouse steak is a bit steep for me.

@AndyViant Ай бұрын

@@professornuke7562 yeah I know. My parents live nearby still, but these days I wouldn't even use it for the bottle shop. Sad waste of a once Iconic place.

@NotChefCook Ай бұрын

I'll BET he ate it !! 😳

@lynnegordon6749 Ай бұрын

Now I have to try the Australian version.😋 Thanks Andy. No one would dare cancel you.❤🇨🇦

@michaeldudgeon Ай бұрын

With the chips add chicken salt instead of regular salt, no one uses the regular salt here in Australia

@Reneesillycar74 Ай бұрын

We might 🤨😂

@hankosanko Ай бұрын

@@michaeldudgeon some people dont use any kind of salt at all

@elusivecamel Ай бұрын

@@michaeldudgeon Plenty of people use regular salt.

@shakeelali20 Ай бұрын

"You're kinda not even Aussie anyway" that has to be the most creative way to insult a Kiwi I've ever heard.

@mikeb9604 Ай бұрын

I’m from the U.S. and I had never heard of the Aussie version but it looks tasty and I would be willing to try it! Thank you for sharing!!

@deleted.6743 Ай бұрын

I didn’t know there was an American version

@MrOils 28 күн бұрын

@deleted.6743 There's an american version of damn near everything lol

@alexashton6501 Ай бұрын

I'm originally from Adelaide and there was a place in the western suburbs called "Schnitz and Wings" and they did plate hanger sized loaded schnitzels and parmis... examples were an entire meatlovers pizza worth of toppings on top; the "American" with american cheese, bacon and curly fries... and all sorts of other options. Absolutely incredible. 1 parmi could feed 2 people (came with an industrial amount of chips).

@Mayhemzz Ай бұрын

lmao 'industrial amount of chips' got me, i think my local fish n chips uses that same measurement

@tenkioce3987 Ай бұрын

you're absolutely spot on there mate

@SimuLord Ай бұрын

If you ever get a chance to visit Indianapolis in the USA, any pub there will have what they call a "tenderloin sandwich", which is a comically oversized pork schnitzel on a hilariously small bun (a standard hamburger bun, in fact.) That's what your "plate-hanger schnitzel" instantly made me think of.

@SilentHotdog28 Ай бұрын

If you're ever in Echuca, give the Shamrock a go, it deals in Parmas specifically, it has like 30+ to choose from, I've had the carbonara one (was really good) and the Aussie one (like Andy did here, also really good). It has been a while, so I'm not sure if the quality is the same, but it was great when I went last.

@h2ohydrox Ай бұрын

The Hanson Pizza Bar is still there, and still doing schnitzel. They use Pizza boxes to serve them due to the size.

@CloudXStrife136 Ай бұрын

Im so used to your shorts, its refreshing to just hear you talk in depth in a normal video like this. Really enjoyed it

@dampaul13 Ай бұрын

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.

@Jellybeantiger Ай бұрын

Order one at The London Tavern,Richmond. I tried this recipe and mine had no taste sigh. Maybe I should try a thigh chook Schnitzel next time? Or add more seasoning into my tomatoes ? Why do restaurant parmas especially The London Tavern version taste so much better? Some trickery going on. Should I season the bird also?

@mozzarellabmx Ай бұрын

*parmi

@marabanara Ай бұрын

@@mozzarellabmx*parma

@kasie680 Ай бұрын

And olives and feta in the salad

@fincharle Ай бұрын

@@marabanara *Parmi

@MicaAvali Ай бұрын

Thanks for so many good vids. I’ve been binging your videos and shorts; making your recipes and trying the techniques that you present so clearly and friendly without any fluff. It’s been really fun learning from you.

@destnations5588 Ай бұрын

Years ago in Scarborough, Western Australia, My housemates and I had a sacred and long upheld tradition every Thursday night after Indoor Beach Volleyball, One of the team of four would stop at the Bottlo on the way home and grab a carton, and one of the other 3 would buy Spag Bog Chicken Parmis delivered from Tony's Spaghetti bar in Doubleview ( we took turns with the beers and food each week ) ..... The last Ali tray size before a family spog bog serving size was used to house these amazing creations, these things were massive, half filled with Spaghetti Bog, and a thick assed Chicken parmi on top, ( only with sandwich ham, but for $13 each, I was never complaining ) When they put the lid on at the shop and crimped the edges on the lid, sauce tended to push through it was that full. I swear they were half a kilo each delivered. Devoured with 3 or 4 beers, they were by far the best mid week meal and energy recharge with mates ever!!!! ( Widely known fact on those nights was whomever delivered it from the shop that night was " Tony " regardless of ethnicity, age or gender, and would be greeted as Tony at the door, and when saying goodbye :))

@AndreaAustoni Ай бұрын

I'm Italian and I approve of both of these recipes. Buon appetito!

@shakendog90 Ай бұрын

Thought you would disapprove because the dish didn't originate in Italy!

@cesarmerinorodriguez5161 Ай бұрын

@@shakendog90what about it, all ingredients are Italian, Italians are the best in doing it

@Drvol1 Ай бұрын

@@shakendog90We have something similar called Pollo alla Pizzaiola. But yes you are correct this is not an Italian dish but rather Italian diaspora.

@AndreaAustoni Ай бұрын

@@shakendog90 Nah, why? It originated among Italians abroad, still counts. Anyway who cares where it comes from. If it tastes good to you, it is good.

@shakendog90 Ай бұрын

@@AndreaAustoni what about macoroni?

@sebsmith4595 Ай бұрын

What a legend you are Andy! Love your technic, your choice of dishes and recipes and mostly your well researched content. You're such an inspiring character for us fellow chefs from around the world ! Greetings from France 🇫🇷

@lochtejl Ай бұрын

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!

@SilentHotdog28 Ай бұрын

Ham and chips haha.

@zymrgst4fun Ай бұрын

Growing up in an Italian family, Oregano was in every sauce. Love your version of Chicken Parm.

@mari3ners311 Ай бұрын

This is a great video idea making a couple of different versions from around the world. Would love to see a part 2. Really enjoy your videos Andy appreciate you.

@andy_cooks Ай бұрын

Glad you enjoyed it!

@aflheatt Ай бұрын

@@andy_cookscompare shwarmas and kebabs

@onemercilessming1342 Ай бұрын

I grew up in a multi-ethnic anthracite coal town in the 1950s with plenty of WWII war brides from Germany, Poland, France, Japan, the PI, and Italy (Neapolitans to Sicilians), etc., to share their ethnic recipes. Each Roman Catholic Church took a weekend in summer to host a block party. One of my friend's mother came from Sicily and she gave me tips in cooking Italian/Sicilian food. Another friend's mama taught me to make Polish pierogi. My own family had French, Dutch, English, and Lithuanian recipes to share. It was great food with wonderful friends and their families.

@rustledjimmes Ай бұрын

You're very lucky mate

@onemercilessming1342 Ай бұрын

@@rustledjimmes I wish I had appreciated it more at the time. But I pass down the recipes and the stories to my children and grandchildren.

@michaeld.4521 Ай бұрын

I am Italian-American and while I aven't tried the Aussie version, I think I would like it better.

@SomethingEtc10 19 күн бұрын

I love that Andy knows the history of these dishes so well and that he makes them so well for us. Very clear instruction too.

@jassewalton1768 Ай бұрын

Wet hand, dry hand - so simple ! Thanks Andy 👍

@mii0130 Ай бұрын

Love both versions! Delightful chicken parmi❤ Two thumbs up for Chef Andy!

@andy_cooks Ай бұрын

Glad you enjoyed it!

@Hortonscakes Ай бұрын

Chicken and eggplant parm is one of my favorite things to eat. Thanks, now I gotta make my grandma's sauce and make this tomorrow on my day off. ❤❤❤

@andy_cooks Ай бұрын

Can't beat grandma's sauce!

@JohnCap523 Ай бұрын

Actually, chicken parm was barely a thing in the US until the 1980s. Veal parm was the standard meat adaption of eggplant parm. Only when veal started becoming much more expensive than chicken breasts did that change and today almost no one other than restaurants, make veal parm. And I had one aunt who always made pork cutlets.

@Wyz369 3 күн бұрын

My mum used to make veal parm decades ago😋💖

@marydoogan2486 Ай бұрын

They both look amazing!

@tavislemm6141 Ай бұрын

I had no idea about Aussie chicken parm. This was such an interesting video! Cheers Andy!

@ActionManXVI Ай бұрын

Great chef, great content, keep it up bro

@AxlMihai Ай бұрын

Thanks for the Sunday dishes, Chef!

@shanetwogood7893 Ай бұрын

I think I am going to cook the American version with the smoked ham on it and the side salad. That sounds amazing.

@kinngrimm Ай бұрын

The Aussie Variant is basicly a "Hänchenschnitzel mit Pommes und Käse überbacken" . Breaded meats(in germany Schnitzel) in many variants you will find all around europe. We have restaurants similar to what you said that just do 20 Variants of Schnitzel, which then differ in the type of sauße, side dishes and meat used for the dish.

@helenlecornu1651 Ай бұрын

I agree, particularly where it originally hails from in Australia, with it's large german ancestry and we have schnitzels up the wazoo here with a multitude of sauces and styles.

@goodoldozzy5731 Ай бұрын

Ok so I’m South Australian. We invented the Parmi and so in respect to us it should be called parmi everywhere. In all seriousness lov the vid Andy. Keep it up

@ellenh5468 Ай бұрын

First the parmy then the AB we're innovators

@Sprinkl3s Ай бұрын

No the fuck you didn’t 😂😂😂, chicken parmi was invented in the us by immigrants from Italy in in the 1800s

@jjperceval Ай бұрын

South australia should never be respected

@chadchadderton Ай бұрын

@@Sprinkl3s you're a bit lost. The Australian recipe for chicken parmi was invented/created in south australia. as the video above shows you, the recipes are different.

@Roger__Wilco Ай бұрын

@@jjperceval That's alright, we never really cared much about the opinion of the convict colonies anyway :D

@alistairmills7608 Ай бұрын

You are a great Chef a great communicator and teacher Andy. Thank you.

@jimohara Ай бұрын

Not surprised you gave it to the US but all your videos you knock it out of the park. You sure that knowledge you have and your experience.

@Userfox9123 Ай бұрын

Hey! Andy this looks so delicious! Love from England!😊

@andy_cooks Ай бұрын

🙏

@Userfox9123 Ай бұрын

@@andy_cooks Hey! Andy thank you so much for the Reply! 😊

@Userfox9123 Ай бұрын

@@andy_cookshope babe is well!

@JGunn7799 Ай бұрын

Where’s the love for the Teesside chicken parmo Andy?! 😢

@GRANDCENTRALVALENTA Ай бұрын

Teesside😉

@ziggysawdust5407 Ай бұрын

There's only one Parmo, and that's the Boro Parmo. 👍🏻👍🏻👍🏻

@jame8422 Ай бұрын

Earliest Uk records date back to sort of mid-50’s. Post-war migration out of Italy to places like USA, Australia and the…..north east of England…

@ij2105 Ай бұрын

I was just about to comment this! Boro hot shot parmo!

@richardcase86 Ай бұрын

Teeside Parmo would be a great addition too seen as it’s different again. Get the béchamel out…

@TheCheekorollo 23 күн бұрын

Andy, you've changed my life with the wet-hand dry-hand method! Just last night I was lamenting the fact that my fingers ended up crumbed better than the last of the four schnitties that I'd made. Thanks mate!

@dianereeves8632 Ай бұрын

They both look delicious! I’ve started putting the cheese on without sauce into the oven and serve the pasta and sauce on the side so it doesn’t get soggy

@themarshman Ай бұрын

do the parma with ham along with pasta on the side...best of both worlds!

@dukegunthar Ай бұрын

As an American, I love our Chicken Parm. I didn't even KNOW about an Australian version. I love the addition of the ham. But, I agree, I think the pasta works better than the chips. Still, I would be happy to try the Aussie version.

@loisskiathitis8926 Ай бұрын

Looks so yummy! One of my favorite dishes! 👏❤️

@pradiel1 Ай бұрын

You won't get canceled, my dude. You're a home and restaurant chef and super tender, and a joy to watch. Big love from another home chef!

@oskifan1 Ай бұрын

Thought for sure Andy would choose the home country. LOL

@jasondullea6120 Ай бұрын

Got to be the Australian version for me. Love a good chip. Nice one Andy. Legend 👍

@Steelforfood Ай бұрын

I did a Roo Parm here in the US at the recommendation of a friend of mine from Australia, the smoked kangaroo was great, and loved the fries(chips) in place of pasta

@staples4335 Ай бұрын

Sounds yum As a 37yo Aussie :)

@padders1068 Ай бұрын

Andy! Yes chef, legend as are you and all Your team. Never tried either version, but that's an experiment for the future!. Peace and ❤ to you all!

@kymmilee4516 Ай бұрын

Lmao I love your videos !! 😂 You’re not getting cancelled!

@KyDarknight Ай бұрын

I would enjoy eating both versions. Yum❤❤❤

@benf6822 Ай бұрын

Basically this, there's a place for both. Are you craving chips or pasta

@ercedwrds Ай бұрын

The Aussie version is kind of like if chicken parmesan, cordon bleu, and poutine had a baby. I wonder if the pubs used fries since they would have already been making them anyways. It looks fantastic.

@rbrix Ай бұрын

It’s an open faced cordon bleu!

@peterblackmore7560 Ай бұрын

Most Aussie pubs offer a choice of vegetables or chips and salad for most main courses (entree for Americans).

@dorkwell Ай бұрын

Highly likely, they had already been doing fish and chips and steak and chips on the menu. Natural progression haha

@TheSquidman101 Ай бұрын

Aussies make a distinction between British-style pub "chips" (thicker cut, his were definitely on the thicker side of chips), and American-style fries (sometimes called shoe-lace chips, but not often) Parmi definitely goes with thicker chips. You might get fries with a burger or hotdog, but with fish or chicken, definitely need the thicker, more fluffy chips.

@Zei33 Ай бұрын

Australians _love_ chips man. Literally every meal you get will have chips, or at least an option of chips. It’s definitely the most prolific food we have here.

@duncanwilson9020 Ай бұрын

I love elements of both dishes and I want to try both versions

@kimzsewing3917 Ай бұрын

We had an awesome restaurant in Townsville that served its Parmi with Pasta and we loooooooved it . ❤

@MrMaccaMcdonald Ай бұрын

Could not imagine schnitty and spaghetti.. great video

@AndyViant Ай бұрын

The thought of it actually disgusts me, even though I'll happily eat a chicken katsu

@KPA78 Ай бұрын

...and half the world couldnt imagine serving chicken parm with fries (chips). 🤭

@HillsPatrolTD42 Ай бұрын

@@KPA78 America isn't half the world champ.

@BigGen222 Ай бұрын

@@HillsPatrolTD42👌

@oskifan1 Ай бұрын

Open your mind and tastebuds

@simobennani2391 Ай бұрын

Love your knives! You should do a short on those 👍🏽👍🏽

@BillestBill Ай бұрын

Great video! I learned about the Oz version today. Both look delicious

@Zei33 Ай бұрын

I made an incredible chicken parm for me and my housemate a few months back. I used chicken thighs and sous vide the chicken first, then crumb and deep fry. Seasoned the crumbs a bit like fried chicken. It was so good my chef housemate said he’d definitely be happy paying for it

@SilentHotdog28 Ай бұрын

Open a food truck and do Parmas haha. Maybe have a few variations.

@Zei33 Ай бұрын

@@SilentHotdog28 funny enough, my housemate actually ran a number of food trucks down in Tasmania. I believe mostly desserts. He described it as very hard work, so I think I’ll stick to programming 😂

@aeroplane_jellie Ай бұрын

Mate I am definitely making those! Made the classic Australian version before! Also smashed a 2.5KG PARMI challenge here in Perth! In an hour! Cheers Andy 🤙🏻

@andy_cooks Ай бұрын

2.5kg that's hectic!

@youwish2haha 21 күн бұрын

I reeeally wanna try the Aussie version- I’d never even thought of having fries/chips with it. It looks amazing.

@jonathanmitchell3733 22 күн бұрын

I made the Aussie version last night. You just changed a South Africans life

@sarahjames1612 Ай бұрын

I've always seen this served on ciabatta here in South Africa 🤩

@AndyViant Ай бұрын

Oh, you can definitely make a burger/sandwich out of it too.

@NotChefCook Ай бұрын

Yum !

@aworm Ай бұрын

It’s not traditional but putting cheese on first and then the tomato sauce prevents the chicken’s crispy crust from getting all soggy so quickly

@isabellatheresemateo3961 Ай бұрын

Flashback to Binging w/ Babish vs Mythical Kitchen on the chicken parm debate😂

@TheDegan79 23 күн бұрын

or you can use a thin layer of baby spinach if you have no ham... you barley notice the spinach and stops the sogginess.

@bloomsaddis8928 Ай бұрын

Best Chook in Pyjamas I've seen for ages!!

@peggyyoung9348 Ай бұрын

I love watching you cook. I would enjoy either one.

@InnuendoXP Ай бұрын

"save this for something else" Yeah, chicken nugget to snack on while the parma's cooking

@benjaminblakemore9704 Ай бұрын

What about the kiwi version with a crumed Pawa Pattie, White sauce, grilled cheese and chips Cuzzy Bro!!!😂😂❤❤

@craiganderson8232 Ай бұрын

Andy of late I've been seasoning and then pounding the chicken, and have received lots of compliments , also the Italians seem to love this with some garlic inside the crumb. Thanks for your work good job mate😎👍.

@dee_dee_place Ай бұрын

The great thing about making food is that you can mix & match. Next time make the parma & serve it with pasta. That way you get the best of both worlds. Very Diplomatic, My Friend. Thanks for this wonderful video, Andy.

@Queenpjm13 Ай бұрын

I love my parmi with pasta too!!❤

@swisski Ай бұрын

Parmigiana di Melanzane comes from the south of Italy, not Parma. Some believe that the name refers to the horizontal slats of the shutters on the windows, (to keep the sun out) shingled as you would layer the fried eggplant slices in a baking dish alongside the marinara sauce, the mozzarella and the basil.

@erstwhile6163 Ай бұрын

Having just polished off a bowl of Australian mussels I’m now ready for a Parma. Thanks Andy.

@matthewyin6436 Ай бұрын

I made an Aussie/ American fusion version last night. Chicken in panko, with marinara sauce, ham, mozz & parmesan. Spaghetti on side for the win!

@mobes8876 Ай бұрын

“Marry”-“Land”. Us crazy Americans pronounce it “Mare-Lin”. Great video, and good looks phenomenal

@AA123TD Ай бұрын

I've never heard it called that and I lived there for over a decade growing up. We call it "Merr-lind".

@jthomas6080 Ай бұрын

I've never heard it called that and my wife and her parents are from there

@davendas3637 Ай бұрын

Combine the two! Aussie Parma with spaghetti! 😋

@wolfblaide Ай бұрын

This is fantastic! I never knew so much about chicken palma. And yes... I always eat the salad!

@Cvetocek1 Ай бұрын

Very nice video. My American variant uses pounded deboned chicken thights, fennel in the seasoning, panko as the breading. Order of operations is different: broil mozz directly on the fried chicken, then sauce, then grate copious parm on top. A fair amount of crushed red pepper in the sauce. The result is an improvement, I think - tastier chicken, with crunch preserved.

@CookingbyCampsite Ай бұрын

As an American who’s never had the Aussie version, I like the chips part, but the addition of the ham seems a tad odd. Not bad, just odd. Reminds me more of Chicken Cordon Bleu than a chicken parm but I bet it’s still good!

@rohanlg790 Ай бұрын

I’m sorry. But if anyone ever serves me a chicken parmi on bed of pasta, I want a refund 😂

@jm9371 23 күн бұрын

Greetings from BC, Canada. A fun Australian cook who actually streams in 4K. Episodes that I can stream into the living room onto the big TV for my family to enjoy... New Subscriber!

@brandon_rabb Ай бұрын

amazing job. curious andy how long did you live in america? (or did you ever live in america?)

@andyriley5460 Ай бұрын

What about the British teside parmo, the others ain't worth talking about without talking about the teside

@isoakkfgy4462 Ай бұрын

Invented by a greek American pal, not very british

@BillFirecox Ай бұрын

Yeah, it's Parmi

@mrsuperwog100 Ай бұрын

Yeah nah

@AndyViant Ай бұрын

@@mrsuperwog100 nah yeah.

@LukaWillems Ай бұрын

nice choice of food I Love your recipe for your. Cooking

@VioletPhoenix922 Ай бұрын

I’m a 2nd gen Italian American, and I love Italian American dishes like Chicken Parm, so I gave a little cheer when it “won”. 🎉 The only difference between Chef Andy’s version and my family’s recipe is that my family made the pasta sauce with dried Italian Seasoning herb mix, instead of just fresh basil, and sometimes put the same in the dredge for the chicken too (though I think that can be overpowering and I prefer the dredge plain, personally). I’m always fascinated by how recipes have been interpreted by, and evolved in, various different groups and areas based on what’s available, their own cultural backgrounds and influences, etc., so it was really cool to see a different version of this dish! I didn’t know the Australian version existed, but I’d totally be down to try it. We all win when there are even more delicious options to try!

@CyndieAmala Ай бұрын

now I'm craving this! I'd love to try it with chips, or fries as we call them lol that's one of my favorite foods! 🥔

@ckwt99 Ай бұрын

Love the little details of using a us madein pan for the American parmie and the Aussie solidteknics for the Aussie parmie

@sarinaruminski-xx3oz Ай бұрын

I loved learning about Australia cooking different than America's. Thank you.😊

@meintveldman4769 Ай бұрын

Not having tasted either in the end I can't judge for real which tastes best, but as a chef myself, I very much prefer the concept of the Australian version.

@natbvm1880 Ай бұрын

You're welcome in the states anytime Andy!

@yourdearoldunclej6215 Ай бұрын

great stuff mate I cooked the American style yesterday and the Australian version today my wife loved them

@wetfanny Ай бұрын

What pans, cook top and cutting board are you using? Im furnishing my house and still need pans, saucepans and i love your cook top and cutting board!