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