PARIS team to tackle the ultimate post-pint snack

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Aussie Parmy

The reason I posted this recipe is it's a damn sight healthier than the Deep Fried, mass of cheese stodge mentioned and pictured in the original article. It's also what you get for the most part in Australian pubs.

The bacon on top is not a whole strip of bacon, just the eye piece, it has little fat, lays flat and is smaller than the chicken portion.

The cheese is to taste, if you want a lite healthy parmy, use low-fat cheese and a smaller amount.

As for the breadcrumbs soaking up the oil, I use olive oil when I cook it, no need to use any of this heart-clogging vegetable oils or lard, fat or dripping. You DEFINITELY do not deep fry it.


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