Right out of the gate its a massive improvement on the 2010 parma. The schnitzel was insanely plump. Perfectly cooked, super juicy and a top quality chicken breast. in 2010 we questioned if we had received a store bought deli-window schnitzel, well those worries were out the window the second we cut into this beast.

It’s been a few weeks since we had a parma served as piping hot as this one, super fresh and flavoursome with a perfectly crunchy crumb. Yes, it was served directly on the chips, which required a bit of plate-fu to quickly re arrange things before the chips got too soggy under such a steaming hot parma, but we managed to get everything out of the way before too much damage was done.

As far as toppings go the napoli sauce was the star. Fresh and light, not nearly as tomato-pastey as we would expect on our parmas. The smoked ham added some complexity and, even though the cheese could have used an extra 30 seconds or so under the grill, had great coverage, nice and sharp with plenty of stretch.

Also, I’m not sure if it was in the napoli or throughout the crumbs, but the Dan’s parma had quite a unique savoury flavour. We discussed it around the table and the closest thing we could compare it to is the herbs they use in the stuffing of charcoal roasted chickens. It was subtle, but it was there. Quite unique and enjoyable.

I’m struggling to find a critique of this parma. It was pretty much spot on. An amazing improvement.