Parmegiana
Breaded steak fillet topped with tomato sauce and melted cheese, served with rice and fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Adriano's Restaurante
The Parmigiana as described, with a breaded steak fillet, is an Australian adaptation, likely evolving from Italian immigrant influences and the popular Veal Parmigiana. While the core elements (breaded meat, tomato sauce, cheese) have Italian roots, the specific combination and widespread popularity with steak is distinctly Australian. Pub fare traditions heavily influenced its development.
Parmigiana, affectionately called 'Parmi' or 'Parma' in Australia, is a staple pub meal and a symbol of Australian pub culture. It represents a casual, hearty, and satisfying dining experience.
Pub Staple
Parmigiana is a ubiquitous dish found on the menu of nearly every pub in Australia. Its popularity makes it a go-to choice for a quick and satisfying meal.
Parmi/Parma Debate
There's a lighthearted debate amongst Australians regarding whether the dish should be called 'Parmi' or 'Parma'. Regional preferences vary, leading to friendly arguments and playful banter.
Weekly Specials
Many pubs offer 'Parmi Nights' with discounted prices, further solidifying its role as an affordable and accessible meal for everyone.
Parmigiana offers a harmonious blend of savory, rich, and tangy flavors. The fried steak provides a hearty base, complemented by the bright acidity of the tomato sauce and the creamy, melted cheese.
The primary flavor profile comes from the interplay of the crispy, breaded steak; a robust tomato sauce, typically seasoned with garlic, herbs (like oregano and basil), and sometimes a touch of sweetness; and melted cheese, usually mozzarella or a blend of mozzarella and parmesan, which contributes a salty, milky richness. The accompanying rice provides a neutral base, while the fries offer a salty, crispy contrast in texture and flavor.
Steak Selection
Choose a tender cut of steak that can withstand frying without becoming too tough. Rump steak or sirloin are good options. Pounding the steak slightly before breading helps tenderize it further.
Sauce is Key
Don't skimp on the tomato sauce. Use a high-quality canned tomato base or, even better, make your own from scratch. Season generously with garlic, herbs, and a touch of sugar to balance the acidity.
Cheese Matters
Mozzarella provides a classic melt, but a blend of mozzarella and parmesan adds depth of flavor. Ensure the cheese is evenly distributed for optimal coverage.
Crispy Breading
Use a three-stage breading process (flour, egg wash, breadcrumbs) for maximum crispiness. Panko breadcrumbs offer a particularly crunchy texture.
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