• Quokka@quokk.au
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    9 months ago

    So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese.

    • AJ Sadauskas@aus.social
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      9 months ago

      @Marsupial @Zagorath
      Sounds to me like you just haven’t had a good one?

      If not, I’d strongly recommend trying the highest-rated parmas here: https://parma.com.au/

      Because the truth is that there’s a world of difference between a great Parma and a mediocre one.

      A good quality schnitzel should need no topping. If it’s dry, that’s half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians.

      Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own.

      Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that’s greater than the sum of its parts.

      • Quokka@quokk.au
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        9 months ago

        I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out!