Episode 5 – Inside Out Parma


This month, Timbo serves up an ‘inside-out parma’, his take on the Australian pub classic.

Life is better with a parmigiana on the plate. And there’s no end to the variations available, from Hawaiian parmas, to Mexican parmas, to the traditional ham-and-cheese version. Timbo, however, has taken the pub classic one step further.


  • Two chicken breasts
  • Salt and pepper
  • Sliced button mushrooms
  • Tomato relish (a mixture of tomato, mustard seeds, onion, vinegar and chilli).
  • Sliced ham
  • Cheese – Swiss cheese is recommended
  • Butter


  1. Using a mallet (or rolling pin or even your fist), flatten each chicken breast – it may be necessary to butterfly the breast first.
  2. Sprinkle some salt and pepper on one chicken breast, and slather on some tomato relish.
  3. Then, add a layer of ham, followed by a handful of sliced button mushrooms and couple slices of cheese.
  4. Rest the second flattened chicken breast on top so that the entire parma resembles a sandwich.
  5. Melt a knob of butter in a pan, and fry one side of the inside-out parma for about five minutes or until the chicken has cooked through.
  6. Carefully flip the parma and fry the other side until the chicken is cooked.
  7. Serve the parma and enjoy the jealous looks of your friends and family as you tuck in.
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