Few dishes hold a place in Australian hearts like the chicken parmigiana – or as it’s more affectionately known, the ‘parma’. Whether you’re in a humble country pub or an inner-city gastropub, this golden crumbed cutlet has become a staple of the national dining scene.
The story of the parma is more than just crispy schnitzel and melted cheese – it’s one of evolution, reinvention and the occasional culinary curveball.
A Classic with Italian-American Roots
Despite its deep integration into Aussie pub culture, the chicken parma isn’t an Australian invention. Its origins can be traced back to Italian-American communities in the US, where eggplant parmigiana – melanzane alla parmigiana – evolved into a heartier meat-based version.
In the post-war decades, this dish made its way to Australia, likely via Italian migrants and the growing influence of Italian cuisine on Australian palates.
By the 1980s and 90s, the chicken parma had found a comfortable home in Aussie pubs. A typical plate featured a crumbed chicken breast, topped with a rich tomato sugo, melted mozzarella and Parmesan cheese and served with a generous side of chips and salad.
It was reliable, filling and perfect alongside a schooner of beer – a working-class hero of the menu.
The Parma Renaissance
Fast-forward to the 2000s and the humble parma began to undergo a transformation. As Chefs became bolder and the pub dining experience became more gourmet, so too did the parma. Fresh ingredients, housemade sauces, artisanal cheeses and even free-range or brined chicken cutlets started replacing mass-produced versions.
What was once a predictable dish became a playground for creativity. Venues began experimenting with toppings, regional variations and even dietary twists – think eggplant or cauliflower parmigiana for vegetarian diners.
In cities like Melbourne and Adelaide, parma culture took on a competitive edge. Entire venues, such as Parma Bar or themed parma nights at local hotels, would serve multiple variations and encourage diners to vote for their favourite.
Online forums debated chip placement (under or beside the parma), salad freshness and sauce-to-cheese ratios. Suddenly, the parma was more than a meal – it was an institution.
Weird and Wonderful Flavours
As Chefs pushed the envelope, the chicken parma morphed into a dish limited only by imagination. Here are some of the more unusual – and surprisingly delicious – flavour combinations that have popped up across Australian pubs:
- Mexican Parma: topped with salsa, jalapeños, guacamole and sour cream, this spicy number brings a Tex-Mex twist to the table.
- Hawaiian Parma: a controversial but popular combo – ham, pineapple and a sweet BBQ sauce under the cheese blanket.
- Butter Chicken Parma: fusing two comfort food favourites, this version swaps tomato sugo for rich Indian curry sauce.
- Bolognese Parma: why have one Italian classic when you can have two? A layer of hearty Bolognese ragu sits between schnitzel and cheese.
- Mac 'n' Cheese Parma: a carb lover’s dream – creamy macaroni replaces tomato sauce and oozes between layers of crispy chicken and cheese.
- Korean Parma: think gochujang glaze, kimchi, spring onion and sesame seeds, giving the dish a fiery umami kick.
- Breakfast Parma: featuring a fried egg, hash browns and Hollandaise sauce – it’s a brunch-lovers twist that needs to be tried to be believed.
Even dessert-style parmigianas have emerged, with deep-fried chicken topped with sweet sauces and cheeses for a novelty experience – not exactly traditional, but certainly memorable.
Parmageddon and the Future
With its blend of nostalgia and adaptability, the chicken parma continues to thrive. Some venues have gone so far as to offer ‘Parma-geddon’ challenges – oversized versions of the dish that test the mettle of even the hungriest punter. Others pair gourmet takes with craft beer or natural wine, elevating the dish to something worthy of a white tablecloth.
Whether you’re a purist who loves the original or a thrill-seeker chasing the latest flavour fusion, the chicken parma has cemented its place as a quintessential – and constantly evolving – part of Australian food culture.
One thing is for certain: the parma is no longer just a pub meal. It’s a movement.
