On the plate, Stuzzi's parma looked impressive. With a massive schnitzel on one side, a hefty serve of chips (90% of which had their own space on the plate and not underneath the parma) and an impressive looking portion of greek salad - We eagerly grabbed our cutlery and tucked in.

The schnitzel was hammered quite thin, I was worried at first as the edges were reaching credit-card levels of thickness, however it thickened up in the middle to a much more respectable size. I normally prefer a thicker parma - The less pounded with the mallet the better in my opinion - However many prefer a thinner schnitzel with a bigger circumference (much like the thousands that get pumped out of Mrs. Parmas on a daily basis).

After a few bites it became clear - This was a very traditional Italian style parmigiana. Not traditional as far as using eggplant instead of chicken, but traditional in the thin, pan fried schnitzel with no ham and minimal toppings. Serve it with a side of spaghetti and it'd be very similar to the many Chicken Parmesan's we have come across on our trips to the USA.

While not what we usually get, the combination of quality house-made schnitzel, flavoursome napoli and perfectly grilled cheese worked very well. I was expecting Big Parma Syndrome to kick in, but I found it mostly enjoyable the whole way through... I say mostly as the thickness of the schnitzel (or lack thereof) gives this parma a half-life of about 10 - 15 minutes before all heat has escaped and it has started to get cold. If you find yourself at Stuzzi don't stop and dilly-dally while your parma is on the table - scoff it down as soon as you can!