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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":510,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"countrySlug":549,"baseServings":499,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":546,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Three usual causes: sauce that is too thin, too much of it, or too long in the oven. Reduce the sauce until it holds its shape on a spoon, spread a thin layer only over the centre of the schnitzel, and finish under a hot grill for four minutes rather than baking for twenty. Draining the fried schnitzel on a rack instead of paper also matters more than people expect.","Why does my crumb go soggy?",{"answer":398,"question":399},"It is authentic to Australia and to nowhere else. Italian melanzane alla parmigiana has no chicken and no ham, and Italian-American chicken parmigiana has no ham either. The slice of leg ham is an Australian pub addition, and both ham and no-ham versions are served across the country without anyone considering either wrong.","Is the ham authentic?",{"answer":401,"question":402},"You can, and it works better than expected if you toss the breadcrumbs with two tablespoons of oil first so they brown. Bake at 220°C on a wire rack for about 18 minutes. The result is drier and less crisp than shallow-fried but avoids a pan of hot oil, which is a fair trade on a weeknight.","Can I bake the schnitzel instead of frying it?",{"answer":404,"question":405},"A mix: mozzarella for the stretch and melt, plus a smaller amount of cheddar or tasty cheese for browning and salt. Pubs use pre-grated pizza blends for exactly this reason. Avoid fresh mozzarella in brine, which releases water onto the crumb, and avoid parmesan alone, which seizes rather than melts.","What cheese should I use?",{"answer":407,"question":408},"Nothing except the state you are standing in. Victorians and South Australians generally say parma, New South Wales and Queensland tend toward parmi or parmy, and the disagreement is a running national joke rather than a real culinary distinction. The dish on the plate is identical.","What is the difference between a parma and a parmi?",[410,411,412,413,414,415],"Beat the chicken to an even 1 cm, not thinner. Too thin and it dries out in the pan before the crumb colours.","Reduce the napoli sauce until it mounds on a spoon. Loose sauce runs off the schnitzel and soaks the crumb from below.","Drain the fried schnitzels on a wire rack, never on paper towel — paper traps steam and softens the underside within a minute.","Assemble and grill in the last four minutes before serving. A parma that waits on the bench is a parma that has gone soft.","Use mozzarella for the melt and a little cheddar for colour and salt; mozzarella alone browns poorly and tastes flat.","Fry in two batches with fresh oil depth each time. Crowding drops the oil temperature and the crumb absorbs it instead of sealing.","🍗","A chicken parmigiana is a flattened chicken breast crumbed and shallow-fried until crisp, then topped with a garlicky tomato napoli sauce, a slice of leg ham and a thick blanket of melted cheese, finished under heat until the top blisters. The pleasure of it is textural contradiction: the crumb stays audibly crunchy at the edges while the middle goes soft under the sauce, and the salty ham cuts the sweetness of the tomato. Every Australian pub serves one, usually the size of a dinner plate, always with chips and a token salad. Melburnians call it a parma, Sydneysiders a parmi, and the argument is unwinnable.","The dish carries an Italian name but is not an Italian dish. Melanzane alla parmigiana — layered aubergine, tomato and cheese — is the southern Italian original, and it contains no chicken and no crumb. What Australians eat descends from the Italian-American chicken parmigiana, itself an adaptation that put a crumbed cutlet where the aubergine had been, and it reached Australia through post-war migration and the American servicemen and food culture of the mid-twentieth century. Somewhere in the Australian pub kitchen it picked up the slice of ham, which no Italian version has, and it settled into the form it has now.\n\nWhat makes it worth documenting is not its pedigree but its grip. The parma is the default order of Australian pub dining, so entrenched that pubs advertise \"parma night\" as a weekly event, league tables of the best parma in a city are published seriously, and the presence or absence of ham can start a genuine argument. It also anchors a whole plate architecture: chips underneath or alongside, a small pile of dressed leaves that nobody pretends to want, and a pint. Ordering it is less about Italy than about Tuesday.\n\nThe cooking has one real technical demand, which is keeping the crumb crisp under a wet topping. Pub kitchens manage it by frying the schnitzel properly, draining it on a rack rather than paper, and grilling the topping hard and fast rather than baking the whole thing slowly. Sauce goes on in a restrained layer, not a flood, and it goes on at the last minute. Get that sequence right and you eat something with genuine crunch; get it wrong and you eat soggy crumbs with cheese on top, which is what most home versions turn out to be.","Best eaten within minutes of assembly. Leftovers keep 2 days refrigerated and reheat acceptably in a hot oven or air fryer at 200°C for 8 minutes, though the crumb never fully returns. Better strategy: crumb and fry the schnitzels ahead, refrigerate them plain for up to 2 days or freeze for a month, then top and grill fresh. The napoli sauce keeps 5 days in the fridge and freezes for 3 months.",[421,422,423,424],"Grills the topping hard and fast instead of baking it, which is the only way the crumb survives under wet sauce.","Uses a proper reduced napoli rather than passata straight from the bottle, so the topping does not water down the crumb.","Halves and butterflies the breasts to an even thickness, so the chicken is cooked through exactly when the crust is golden.","Honest about the ham: not Italian, entirely Australian, and the dish is better for it.",[426,427,428,429,430],"Meat mallet or rolling pin","Three shallow bowls for crumbing","Large heavy frying pan","Wire rack","Oven grill or broiler",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},36,42,3,1150,55,710,[439],"Thick-cut chips and a sharply dressed green salad — the acid in the dressing is what stops the plate feeling heavy.",[441,444,447],{"name":442,"description":443},"Parma with the lot","Pineapple and bacon added under the cheese — divisive, popular in country pubs, and known as a Hawaiian parma.",{"name":445,"description":446},"Eggplant parmigiana","The vegetarian route back toward the Italian original: crumbed aubergine slices instead of chicken, same sauce and cheese.",{"name":448,"description":449},"Parma pot","A Melbourne pub habit rather than a recipe: the parma ordered alongside a pot of beer, which is what the dish was designed to be eaten with.",[451,457,461,466,470,474,479,483,487,490,494,498,503,506],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},2,"olive-oil","olive oil","tbsp","For the napoli sauce",{"qty":434,"ref":458,"name":459,"unit":460,"group":456},"garlic","garlic, thinly sliced","clove",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},400,"tomato","tinned chopped tomatoes","g",{"qty":467,"ref":468,"name":469,"unit":455,"group":456},1,"tomato-paste","tomato paste",{"qty":467,"ref":471,"name":472,"unit":473,"group":456},"oregano","dried oregano","tsp",{"qty":475,"ref":476,"name":477,"unit":478,"group":456},6,"basil","basil leaves, torn","piece",{"qty":452,"ref":480,"name":481,"unit":478,"group":482},"chicken","large chicken breasts, halved horizontally","For the schnitzel",{"qty":484,"ref":485,"name":486,"unit":465,"group":482},100,"flour","plain flour, seasoned with salt and pepper",{"qty":452,"ref":488,"name":489,"unit":478,"group":482},"eggs","eggs, beaten",{"qty":491,"ref":492,"name":493,"unit":465,"group":482},150,"breadcrumbs","dry breadcrumbs",{"qty":495,"name":496,"unit":497,"group":482,"noScale":8},200,"neutral oil, for shallow frying","ml",{"qty":499,"ref":500,"name":501,"unit":478,"group":502},4,"ham","slices leg ham","To finish",{"qty":491,"ref":504,"name":505,"unit":465,"group":502},"mozzarella","mozzarella, grated",{"qty":507,"ref":508,"name":509,"unit":465,"group":502},60,"cheddar","tasty cheddar, grated",[511,515,518,521,525,528],{"text":512,"title":513,"timerSeconds":514},"Warm the olive oil in a small saucepan and cook the garlic gently for 90 seconds until it smells sweet and just turns pale gold — do not let it brown. Add the tomatoes, tomato paste and oregano and simmer for 20 minutes until the sauce darkens and mounds on a spoon rather than running off it. Stir in the basil and season.","Reduce the napoli sauce",1200,{"text":516,"title":517},"Halve each breast horizontally to make four thin cutlets, lay them between two sheets of baking paper and beat them out to an even 1 cm with a mallet or rolling pin. Even thickness matters more than thinness — thin patches overcook while the crumb is still pale.","Flatten the chicken",{"text":519,"title":520},"Set up three bowls: seasoned flour, beaten egg, breadcrumbs. Coat each cutlet in flour and shake off the excess, dip fully in egg, then press firmly into the breadcrumbs on both sides. Rest the crumbed cutlets on a rack for 10 minutes so the coating sets and stays on in the pan.","Crumb the cutlets",{"tip":522,"text":523,"title":524},"If the crumbs darken in under two minutes the oil is too hot and the chicken will still be raw inside.","Heat 1 cm of oil in a large pan to about 180°C — a crumb dropped in should sizzle immediately and float. Fry two cutlets at a time for 3 minutes a side until the crust is the colour of toasted almonds and firm to the tap. Drain on a wire rack, never on paper.","Shallow-fry until deep gold",{"text":526,"title":527},"Heat the oven grill to its highest setting. Sit the schnitzels on a tray, spoon a restrained layer of sauce over the middle of each leaving a bare crumb border, lay on the ham and cover with the mixed cheeses.","Assemble under the grill",{"text":529,"title":530,"timerSeconds":531},"Grill 10 cm from the element for 3–4 minutes, until the cheese is fully molten and freckled dark brown in patches and the exposed crumb edges are still audibly crisp. Serve immediately with chips and salad.","Grill until blistered",240,"par-mih-JAH-nah, or just \"parma\"",[534,538,542],{"note":535,"swap":536,"original":537},"Ham-free is the purist position and perfectly normal in Australian pubs. Prosciutto crisps under the grill and is a genuine upgrade.","Prosciutto, bacon, or nothing at all","Leg ham",{"note":539,"swap":540,"original":541},"A veal parma is a standard menu alternative. Pork works well too and stays juicier if you overcook it slightly.","Veal or pork schnitzel","Chicken breast",{"note":543,"swap":544,"original":545},"This is what most pubs actually use — mozzarella cut with cheddar for browning. Fresh buffalo mozzarella releases too much water for this job.","Grated pizza cheese blend","Mozzarella","australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana","australia",30,35,"medium",[554],"main",[],[480,492,463,504,500],[558,561,563,565],{"alt":559,"src":560},"Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it","\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[568,569,570,571,572,573],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian","2026-08-20","dishroute-kitchen","The pub meal Australia orders more than any other: a crumbed chicken schnitzel under napoli sauce, ham and melted cheese, baked until bubbling and served with chips and salad.",{"en":578},"\u002Frecipe\u002Faustralian-chicken-parmigiana",{"items":580,"total":717,"page":467,"limit":585,"hasMore":844},[581,614,644,675,703,713,739,766,795,819],{"slug":582,"title":583,"shortTitle":584,"countrySlug":549,"baseServings":585,"prepMinutes":586,"cookMinutes":586,"difficulty":587,"course":588,"diet":591,"mainIngredients":593,"images":597,"keywords":607,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",24,15,"easy",[589,590],"snack","dessert",[592],"vegetarian",[594,595,485,596],"rolled-oats","coconut","butter",[598,601,603,605],{"alt":599,"src":600},"Golden ANZAC biscuits with visible oats and coconut cooling on a wire rack, one broken to show the chewy centre","\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[608,609,610,611,612,613],"anzac biscuits","oat cookies","golden syrup","coconut biscuits","australian baking","anzac day",{"slug":615,"title":616,"shortTitle":617,"countrySlug":549,"baseServings":475,"prepMinutes":618,"cookMinutes":507,"restMinutes":619,"difficulty":552,"course":620,"diet":621,"mainIngredients":622,"images":627,"keywords":637,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",40,120,[554],[],[623,624,485,625,626],"ground-beef","onion","puff-pastry","stock",[628,631,633,635],{"alt":629,"src":630},"A hand-sized Australian meat pie with a golden puff pastry lid, broken open to show thick beef gravy filling","\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[638,639,640,641,642,643],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":645,"title":646,"shortTitle":647,"countrySlug":549,"baseServings":499,"prepMinutes":648,"cookMinutes":649,"difficulty":587,"course":650,"diet":651,"mainIngredients":654,"images":658,"keywords":668,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",20,8,[554],[652,653],"pescatarian","gluten-free",[655,596,458,656,657],"shrimp","lemon","parsley",[659,662,664,666],{"alt":660,"src":661},"Split king prawns charring shell-down on a barbecue plate, garlic butter bubbling in the cut backs with lemon wedges nearby","\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[669,670,671,672,673,674],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":676,"title":677,"shortTitle":678,"countrySlug":549,"region":679,"baseServings":452,"prepMinutes":680,"cookMinutes":586,"restMinutes":649,"difficulty":681,"course":682,"diet":683,"mainIngredients":684,"images":686,"keywords":696,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[554],[],[685,596,458,656],"oysters",[687,690,692,694],{"alt":688,"src":689},"Sliced carpetbag steak on a wooden board showing plump oysters inside the pink medium-rare beef, butter spooned over","\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[697,698,699,700,701,702],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":546,"title":547,"shortTitle":548,"countrySlug":549,"baseServings":499,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":704,"diet":705,"mainIngredients":706,"images":707,"keywords":712,"publishedAt":574,"updatedAt":574,"authorSlug":575},[554],[],[480,492,463,504,500],[708,709,710,711],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573],{"slug":714,"title":715,"shortTitle":716,"countrySlug":549,"baseServings":649,"prepMinutes":717,"cookMinutes":550,"difficulty":587,"course":718,"diet":720,"mainIngredients":721,"images":723,"keywords":733,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",10,[719],"bread",[592],[485,596,722],"milk",[724,727,729,731],{"alt":725,"src":726},"A round floury damper loaf with a deep cross split open on a board, butter and golden syrup beside it","\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[734,735,736,737,738,610],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":740,"title":741,"shortTitle":742,"countrySlug":549,"baseServings":743,"prepMinutes":744,"cookMinutes":551,"restMinutes":745,"difficulty":552,"course":746,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[590,589],[592],[485,596,488,749,595],"cocoa",[751,754,756,758],{"alt":752,"src":753},"Squares of sponge cake coated in chocolate icing and desiccated coconut, one split open showing jam and cream","\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[761,762,612,763,764,765],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":767,"title":768,"shortTitle":769,"countrySlug":549,"baseServings":499,"prepMinutes":680,"cookMinutes":586,"restMinutes":648,"difficulty":587,"course":770,"diet":772,"mainIngredients":774,"images":778,"keywords":788,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[771],"appetizer",[652,773],"dairy-free",[775,776,777,656,458],"squid","sichuan-pepper","white-pepper",[779,782,784,786],{"alt":780,"src":781},"Crisp salt and pepper squid piled on a platter with coriander, sliced red chilli, lemon wedges and a bowl of garlic aioli","\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[789,790,791,792,793,794],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian bistro","aioli",{"slug":796,"title":797,"shortTitle":798,"countrySlug":549,"baseServings":475,"prepMinutes":717,"cookMinutes":680,"difficulty":587,"course":799,"diet":801,"mainIngredients":802,"images":803,"keywords":813,"publishedAt":574,"updatedAt":574,"authorSlug":575},"australian-sausage-sizzle","Sausage Sizzle (Barbecued Snag in White Bread)","Sausage Sizzle",[800,554],"street-food",[],[624,596],[804,807,809,811],{"alt":805,"src":806},"A barbecued beef sausage laid diagonally across a folded slice of white bread with fried onions and tomato sauce","\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-1x1.jpg",[814,815,816,672,817,818],"sausage sizzle","democracy 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