Who Cooks The Best Chicken Parm - AUS vs USA?

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

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

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

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 😂

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)

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

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

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.

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).

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

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.

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

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.

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!!

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

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.

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 🇫🇷

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

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!