The first thing that struck me about the Limerick parma was the size of the schnitzel - We haven’t had a big’n like this for quite some time. Stretching from one end of the plate from the other. My schnitzel was slightly overcooked but Reviewer Nikki’s fared better. We tucked in to find real chicken, slightly dry but overall decent quality. I would have been better if it was served hotter, as the schnitzel felt a few degrees over warm when it hit the table.

The crumbing was crispy and maintained its crunch throughout. The toppings on the Rodriguez parma were stacked high - No shortage of sour cream, jalapenos or guacamole, and I was even surprised to find they had included ham as well - Normally the first thing to go when trying to normalise the cost of a novelty parma.

The napoli was probably the weakest element of the Rodriguez. It was lost amongst the other elements and (like the chicken) quite dry. I can’t help but feel that a spicy salsa would be a better fit for a mexi-parma such as this - Something for the guac and mountain of sour cream to play off.

Reports from Reviewer Nikki about the Limerick parma came back mostly positive. She had similar complaints to me about the dryness of both the chicken and the napoli, however she was impressed with the thickness of the ham slice. Overall happy but with some complaints.