The Aussie Chicken Parmi

The Chicken Parmigiana, affectionately known as the “Chicken Parmi,” is a cornerstone of Australian pub culture. It’s almost impossible to find a pub menu in the country that doesn’t feature this beloved dish. Many establishments even host dedicated “Parmi and Pot” nights on quieter weekdays, pairing the meal with a beer at a bargain price. Beyond the classic, pubs often offer creative international variations, swapping out the Italian-inspired toppings for flavours from other cuisines, giving the dish a fresh and adventurous twist.

The traditional Chicken Parmigiana starts with a pounded chicken breast fillet, crumbed and either pan-fried or deep-fried to golden perfection. The fillet is then layered with a rich tomato purée sauce and a slice of ham, topped with melted cheese and a sprinkle of Italian herbs, and grilled until bubbly and golden. Typically served with a side of crispy chips and a fresh garden salad—or sometimes hearty vegetables—the Chicken Parmi is as versatile as it is comforting. Its enduring popularity and adaptability ensure its place as a quintessential Aussie pub favourite.