After being out at a course yesterday (previous post) and having a house full of teenagers killing zombies for the rest of the day, today was a bit of a catch up. OK, ill admit it. After playing in the garden this morning and reading the paper with one of Tom's Cappuccinos the only catching up i did was getting some ZZZZZ's this afternoon. I think they politely call it a "Nana Nap" but a little lay down turned into a 4 hr sleep. Thank you boys for not disturbing me.
Tom wanted to spend his birthday money as it was burning a hole in his pocket. So I took him the local plaza to shop while i went in search of a treat for dinner. Lucky for me, double chicken breasts were on special so I thought that Chicken Parmigiana might be a winner. This is a pretty common dish here in Oz and nearly every pub and bistro will have not one but several versions (some have up to 100 but that just seems ridiculous - at what point is it something else)? There are local, state and national competitions to decide which one is the best but in the end it all comes down to personal preference. Mine changes depending on what herbs i have but since i now have a garden extraordinaire, I'm spoilt for choice.
So what did i mean by "No Pot". You'll be glad to know that its not about consuming mind altering drugs along with your chicken. There are enough of those consumed in this house already. In Victoria, a 285ml/10oz glass of beer is called a Pot.
In other states it might be called a Middy or half pint or 10 oz. As a marketing tool is common to advertise a "Parma and Pot" for a special price in order to attract customers to dine on a cheap meal and then reap profits from poker machines or just more overpriced drinks. We don't have alcohol in this house but have nothing against it and if you want one with your Parma then go right ahead.
Have you also noted that as with all things in Australia its name has been shortened. We are a pretty relaxed (or lazy) bunch here and why say the whole word when you can cut it in half.
|First I split each breast into two portions by halving length ways. I then put between two pieces of cling wrap and gently bashed them with a rolling pin to make them a little thinner.|
|Season some plain flour with ground pepper and garlic salt. Proceed to coat each piece of chicken thoroughly or the egg and crumb wont stick.|
So that's it for Sunday nights meal. Not too fancy but certainly yummy.
Did you cook something that might be a bit local. I love to try meals from other places. If i can get over my fear of pastry then I'll being cooking pasties from Frugal Queen. http://frugalincornwall.blogspot.com.au/2013/03/seasonal-foodfresher-and-cheaper.html
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