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.

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 😂

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

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)

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.

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

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

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).

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 :))

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.

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!

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

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

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

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.

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 🇫🇷

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.

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

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

Thanks for the Sunday dishes, Chef!

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

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.

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

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.

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

They both look amazing!

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. ❤❤❤

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

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.

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

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.

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

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!

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

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.

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

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

I would enjoy eating both versions. Yum❤❤❤

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

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

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

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

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😎👍.

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

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

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

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

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!

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.

Could not imagine schnitty and spaghetti.. great video

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

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

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

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

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!

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.

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

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.

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

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!

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 🤙🏻

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

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

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.

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

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

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

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

I love my parmi with pasta too!!❤

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

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!

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

Combine the two! Aussie Parma with spaghetti! 😋

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!

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! 🥔

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.

Yeah, it's Parmi

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

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

Classic dish, neat trick as well to grab a handful of breadcrumbs before laying the chicken down for breading

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

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

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

Hey Andy! You are a brilliant chef and your crew are awesome! I own your book and it's great I also watch your videos every day. I'm a chef in America and worked in many Italian restaurants. My question is I was always taught to call it red sauce. Reason being is because historically Marinara was always made on a ship, aka Mariners. Keep up the fantastic work all of you and greetings from America!

Chicken Mozzarella vs Chicken Parmigiana is what we got. Lol. Great video. Both looked amazing.

You're welcome in the states anytime Andy!

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

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

Thanks for the honesty. Never had either. But with you on this one, as the American one looks halaaler than the ozzie one.

From NYC...both look amazing!!!!

Pasta 🍝 goes with Italian dishes both look great 🎉❤Bravo Andy

The recipe I use has parm in with the breadcrumbs…. And provolone instead of mozzarella…and fresh basil in the layering step. Yep have it with pasta but not usually spaghetti, more often penne.

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.

Thanks for that, now I'm starving

As an Italian American, ya did a great job. I think I'm gonna start adding the ham to mine. As ya said it helps keep the chicken breading from getting soggy. Also most of the time someone in my family makes parm they use panko in their breadcrumbs...

I love how you say Maryland.