Chicken parmigiana (also referred to colloquially in the United States as 'chicken parm' and in Southern Australia as a parmi or parma) is a chicken dish based on the Italian Parmigiana. It consists of a breaded chicken breast, or chicken schnitzel, covered with a tomato-based neapolitan sauce and cheese.
The dish is regularly served in Sydney, Melbourne, and Adelaide pubs. In these cities, the addition of a slice of ham or bacon makes up the parmigiana, but not all pubs are in agreement with the addition of pork . Chicken parmigiana is typically served with a side of chips and salad, although there is some dispute as to whether the chips should be served under or next to the chicken. Some restaurants hold competitions with prizes for people who successfully finish a large chicken parmigiana, such as the "Parmageddon" which was held in an Adelaide Hills pub.
Its popularity has led to a specialised chicken parmigiana restaurant opening in Melbourne, and the chicken parmigiana is the subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. Other meals have also taken on the chicken parmigiana theme, including pies and Subway sandwiches.
In the United States and Canada, chicken parmigiana is often served as an entree, and sometimes with a side of or on top of pasta. Many restaurants also offer chicken Parm sandwiches, putting chicken parmigiana between two slices of bread.
Parmo is a breaded cutlet dish originating in Middlesbrough, England. It typically consists of deep-fried chicken in bread crumbs topped with a white béchamel sauce and cheese. The Parmo originated as escalope Parmesan, a derivative of veal or chicken parmigiana. The parmo is said to have been created by Nicos Harris, a chef with the United States Army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant on Linthorpe Road, where he created the parmo at The American Grill in 1958.
In Argentina, there is a variation of milanesa a la napolitana which is made with chicken instead of the usual beefsteak and is a variation of chicken parmagiana. It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries. 
- Milanesa napolitana (Spanish)
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