Last night Diane finished a cracker of a meal for us: not hugely complex but, at least to me, hugely delicious.
Hers is superior to but a variant on a traditional “Chicken Parma” as it is affectionally called here in Perth because she does not cover it with Napoli sauce, leg ham and Mozzarella cheese before being finished in the oven. We both find this Australian traditional Parma too heavy for our tastes but its approval around Perth speaks for its popularity.
We had missed our Friday night Party Night so the barkeep prepared a smacking Maker’s Mark Manhattan with pieces of Turkish bread, a shallow bowl of olive oil and most important of all, her own dukkah which Diane made with the normal Western spices and herbs as well as the addition of some Australian Aboriginal bush spices; the result was a taste treat.
After this tasty beginning, we had the main which was Di’s take on Cotoletta di Pollo. Diane and I like to flatten the quartered chicken breast before dredging it in egg then breadcrumbs and shallow frying. It is an extremely inexpensive cooking method because one breast will feed four people after they are flattened because the crumb breading extends the dish; not exactly a traditional Australian Parma but still wonderful.
Our normal salad followed accompanied by several glasses of leftover odd bits wine.