Who Cooks The Best Chicken Parm - AUS vs USA?
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- čas přidán 12. 04. 2024
- 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...
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“I think it absorbs the flavours better.” I have never called Home Affairs faster to get a Kiwi deported.
Chill mate 😂
@@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..
haha top banter
Right? It should be making some perfectly good chips go soggy, as is tradition.
@@Waitomo64yes but a Kiwi will NEVER say anything Australian is better eventhough there is over 600k of them living here…
Anyone watching this in Aus, use Mutti crushed tomatoes. Can get them from woolies/coles/ritches. Makes the best sauce base. Thank me later
Use the Mutti shole tomatoes.Even better quality. Srusb them with your hands. Thank me later. ❤️
Mutti Baby Romas are my go to......😎👍
Yes, i found them a few months ago ... excellent 👏
Use pasata
Mutti whole tomatoes! And squish them, done! The whole tomatoes are better quality, and yes it makes a difference.
The parmi has to be the most popular dish in Australian pubs and clubs. An absolute classic!
*parma
@@majesticskeever*parmi
@@Huey972”Parmo”
@@Azzury.Parmi
Parma from Melbourne
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 😂
Just make sure you add the ham...
I’ve seen Americans put the chicken in the sauce
@@toddavis8151 yeah, I've seen that version too. Kinda defeats the purpose of having a nice crunchy breading.
As an Aussie I've never heard of this with pasta, but I do love a good pasta
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).
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)
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.
@@SilentHotdog28 good call
Great views at the National. A good spot
My local. ❤
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
Always get it with a creamy mushroom sauce, it's very popular in Melbourne now..
I like mine with either mushroom sauce or a pepper gravy
@danielcowan4901 same, I actually get both now lol..
The surf and turf topping or creamy garlic sauce is unbeatable
@ellenh5468 oww I've only tried surf n turf on steak.. never with chicken, I'll have to try it
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.
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!
@@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.
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.
@@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.
I'll BET he ate it !! 😳
Now I have to try the Australian version.😋 Thanks Andy. No one would dare cancel you.❤🇨🇦
With the chips add chicken salt instead of regular salt, no one uses the regular salt here in Australia
We might 🤨😂
@@michaeldudgeon some people dont use any kind of salt at all
@@michaeldudgeon Plenty of people use regular salt.
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).
lmao 'industrial amount of chips' got me, i think my local fish n chips uses that same measurement
you're absolutely spot on there mate
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.
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.
The Hanson Pizza Bar is still there, and still doing schnitzel. They use Pizza boxes to serve them due to the size.
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.
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?
*parmi
@@mozzarellabmx*parma
And olives and feta in the salad
@@marabanara *Parmi
I'm Italian and I approve of both of these recipes. Buon appetito!
Thought you would disapprove because the dish didn't originate in Italy!
@@shakendog90what about it, all ingredients are Italian, Italians are the best in doing it
@@shakendog90We have something similar called Pollo alla Pizzaiola. But yes you are correct this is not an Italian dish but rather Italian diaspora.
@@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.
@@AndreaAustoni what about macoroni?
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 :))
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!!
I didn’t know there was an American version
@deleted.6743 There's an american version of damn near everything lol
Im so used to your shorts, its refreshing to just hear you talk in depth in a normal video like this. Really enjoyed it
"You're kinda not even Aussie anyway" that has to be the most creative way to insult a Kiwi I've ever heard.
Definitely a compliment.
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.
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.
You're very lucky mate
@@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.
Growing up in an Italian family, Oregano was in every sauce. Love your version of Chicken Parm.
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.
My mum used to make veal parm decades ago😋💖
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!
Ham and chips haha.
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.
Glad you enjoyed it!
@@andy_cookscompare shwarmas and kebabs
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 🇫🇷
I am Italian-American and while I aven't tried the Aussie version, I think I would like it better.
Where’s the love for the Teesside chicken parmo Andy?! 😢
Teesside😉
There's only one Parmo, and that's the Boro Parmo. 👍🏻👍🏻👍🏻
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…
I was just about to comment this! Boro hot shot parmo!
Teeside Parmo would be a great addition too seen as it’s different again. Get the béchamel out…
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.
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.
Wet hand, dry hand - so simple ! Thanks Andy 👍
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
First the parmy then the AB we're innovators
No the fuck you didn’t 😂😂😂, chicken parmi was invented in the us by immigrants from Italy in in the 1800s
South australia should never be respected
@@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.
@@jjperceval That's alright, we never really cared much about the opinion of the convict colonies anyway :D
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.
They both look amazing!
do the parma with ham along with pasta on the side...best of both worlds!
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. ❤❤❤
Can't beat grandma's sauce!
Love both versions! Delightful chicken parmi❤ Two thumbs up for Chef Andy!
Glad you enjoyed it!
I had no idea about Aussie chicken parm. This was such an interesting video! Cheers Andy!
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.
I think I am going to cook the American version with the smoked ham on it and the side salad. That sounds amazing.
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.
It’s an open faced cordon bleu!
Most Aussie pubs offer a choice of vegetables or chips and salad for most main courses (entree for Americans).
Highly likely, they had already been doing fish and chips and steak and chips on the menu. Natural progression haha
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.
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.
Great chef, great content, keep it up bro
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
Sounds yum
As a 37yo Aussie :)
Thanks for the Sunday dishes, Chef!
You are a great Chef a great communicator and teacher Andy. Thank you.
Could not imagine schnitty and spaghetti.. great video
The thought of it actually disgusts me, even though I'll happily eat a chicken katsu
...and half the world couldnt imagine serving chicken parm with fries (chips). 🤭
@@KPA78 America isn't half the world champ.
@@HillsPatrolTD42👌
Open your mind and tastebuds
We had an awesome restaurant in Townsville that served its Parmi with Pasta and we loooooooved it . ❤
I reeeally wanna try the Aussie version- I’d never even thought of having fries/chips with it. It looks amazing.
Hey!
Andy this looks so delicious!
Love from
England!😊
🙏
@@andy_cooks Hey! Andy thank you so much for the Reply! 😊
@@andy_cookshope babe is well!
I would enjoy eating both versions. Yum❤❤❤
Basically this, there's a place for both. Are you craving chips or pasta
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.
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!
Thought for sure Andy would choose the home country. LOL
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
Flashback to Binging w/ Babish vs Mythical Kitchen on the chicken parm debate😂
or you can use a thin layer of baby spinach if you have no ham... you barley notice the spinach and stops the sogginess.
Got to be the Australian version for me. Love a good chip. Nice one Andy. Legend 👍
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!
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.
I've always seen this served on ciabatta here in South Africa 🤩
Oh, you can definitely make a burger/sandwich out of it too.
Yum !
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
Open a food truck and do Parmas haha. Maybe have a few variations.
@@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 😂
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!
Looks so yummy! One of my favorite dishes! 👏❤️
"save this for something else"
Yeah, chicken nugget to snack on while the parma's cooking
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 🤙🏻
2.5kg that's hectic!
I made an Aussie/ American fusion version last night. Chicken in panko, with marinara sauce, ham, mozz & parmesan. Spaghetti on side for the win!
Best Chook in Pyjamas I've seen for ages!!
What about the kiwi version with a crumed Pawa Pattie, White sauce, grilled cheese and chips Cuzzy Bro!!!😂😂❤❤
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.
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
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!
I love my parmi with pasta too!!❤
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!
Lmao I love your videos !! 😂 You’re not getting cancelled!
I made the Aussie version last night. You just changed a South Africans life
Combine the two! Aussie Parma with spaghetti! 😋
“Marry”-“Land”. Us crazy Americans pronounce it “Mare-Lin”. Great video, and good looks phenomenal
I've never heard it called that and I lived there for over a decade growing up. We call it "Merr-lind".
I've never heard it called that and my wife and her parents are from there
I love elements of both dishes and I want to try both versions
Hi Andy i always love watching your videos would you create some dishes for people who have high cholesterol... And want to watch there health.. i would say there is a larger community out there who would really appreciate it.
I’m sorry. But if anyone ever serves me a chicken parmi on bed of pasta, I want a refund 😂
Yeah, it's Parmi
Yeah nah
@@mrsuperwog100 nah yeah.
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.
Using panco is great, try already mixing in there a bit of parmesan and maybe some crushed almonds or peanuts.
What about the British teside parmo, the others ain't worth talking about without talking about the teside
Invented by a greek American pal, not very british
This is fantastic! I never knew so much about chicken palma. And yes... I always eat the salad!
Ohh the Aussie version just gave me a nice little idea for a super easy "inside out" chicken cordon bleu. Keep the smokey ham but swap the sauce for a cream sauce and the mozz for swiss. Can't get much easier than that.
Great video! I learned about the Oz version today. Both look delicious
I love watching you cook. I would enjoy either one.
Having just polished off a bowl of Australian mussels I’m now ready for a Parma. Thanks Andy.
3 plates, one arm stacked “armigiana” I used to call out walking up to a table always got a chuckle from someone.
Today I made the American version, replicating your recipe. Well, as much as my student conditions allowed me. It turned out absolutely amazing. This video is truly a perfect guide, thanks a lot for it!
I loved learning about Australia cooking different than America's. Thank you.😊
Just returned to the US after a month in Adelaide. Was a bit shocked when my parm'd schnitzel was served with ham and fries!!! Now I know.
In Brazil this one is also a classic... we serve it with rice (brazilian style cooked) and mash potatoes... We don't use ham, just souce and cheese
great stuff mate I cooked the American style yesterday and the Australian version today my wife loved them
Love your knives! You should do a short on those 👍🏽👍🏽
It’s so funny when foreigners do an American accent they do the red neck southern one every time 😂 great video Andy!
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!
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😎👍.
Thanks for that, now I'm starving
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! 🥔
Chicken Mozzarella vs Chicken Parmigiana is what we got. Lol. Great video. Both looked amazing.
You're welcome in the states anytime Andy!
nice choice of food I Love your recipe for your. Cooking
Love the little details of using a us madein pan for the American parmie and the Aussie solidteknics for the Aussie parmie
I'm so sorry that this was the end of the channel, but you had a good run
🤣
From NYC...both look amazing!!!!
American here, would love to try the Aussie version. Looks really good