Chicken Parmigiana at the Bellvista Tavern

A couple of weeks ago, I declared that one night each week Dean was to prepare our evening meal.  I don’t particularly care what he cooks, it’s all about me not cooking.  Sometimes I have no idea what to cook, and it’s not because I can’t cook.  I can.  But to be perfectly honest, sometimes I simply need a break from always being responsible for this daily task.

His solution (after cooking once) was to take me out for dinner, so naturally, I had to try the Chicken Parmigiana.  There were nine toppings to choose from and it took me an inordinate amount of time to decide which one I wanted to try.  I nudged Dean towards ‘The Ploughman’ and eventually chose the ‘The Frenchy’ for myself.


Chicken Schnitzel with “The Frenchy” Topping

A 250 gram free range chicken breast, prepared and crumbed in-house, with brie, smoked bacon, fresh avocado and hollandaise sauce.

Bellvista Tavern, Caloundra West

The light was poor and this photo doesn’t do the meal justice.

Chicken
The schnitzel itself was cooked perfectly.  It was hot, tender, and juicy, and the crumb crunchy.  My first mouthful resulted in a ‘OMG’ utterance while I chewed and quickly shovelled another portion onto my fork.

Yes, it was whole chicken breast as the menu stated and the crumb was light and crispy and delicious.  I actually thought it was coated in panko crumbs, though I’m not sure if that was the case.

The piece of chicken was not too big and certainly not too small, though I was unable to eat it all.  Dean devoured all of his, proving that perhaps it was the perfect amount for a man-sized hunger, but he also had a little of mine – not because he was still hungry, but because it was there – in front of him – begging to be eaten.

Rating: 1 – 2 – 3 – 4 – 5 – 6 – 7 – 8 – 9 – 10


Sauce
With the normal Napoli style sauce substituted with hollandaise sauce to add that French touch.  I had 
no sauce added to the top of the chicken because I’m not a huge fan of that buttery, lemony, egg sauce.  I did however ask for some on the side and imagine the hollandaise sauce would normally have been ‘stripped’ across the top.  I’m not sure whether I expected a little tomato sauce somewhere else or not, but in hindsight, this wasn’t needed.

The smoked bacon, melted brie and avocado – doing a very good guacamole impression – was more than enough and the crumbs remained crispy and attached to the chicken.

I do believe that slices of avocado would have been nicer instead of guacamole that (in my opinion) actually belonged to the Mexican topper.

Rating: 1 – 2 – 3 – 4 – 5 – 6 – 7 8 – 9 – 10


Extras
The salad was the only let down.  All it consisted of was a scoop of coleslaw and although there was a very generous amount on the plate, it was overdressed and soggy.  Had it been crisp with less dressing I may have eaten more, but I decided to leave it and eat enjoy the chicken.

The chips were great – crispy and hot – though they were lacking seasoning.  Thankfully condiments were on the table for me to add as required.  I don’t know about anyone else, but I think chips are best salted as soon as they’ve been cooked.  All the same, they were fresh and there was a lot of them and, I’m pleased to say that because there were more than I could eat, there were also plenty left on the plate.  Dean kept saying (between mouthfuls), “Don’t fill up on chips – eat the chicken!”

Rating: 1 – 2 – 3 – 4 – 5 – – 7 – 8 – 9 – 10


Rating Overall

By the law of averages, this meal should receive 8/10, but because the chicken was so good, I’ve added an additional point overall and raised it to 9/10 on My Parmigiana Richter Scale.

This meal reminded me of the one I enjoyed at The Entrance Hotel back in January 2015 and I must admit, it almost knocked that meal off its perch second from the top.  Had the salad been salad, I’ve no doubt it would have done so.  Although this schnitzel crumb was devoid of the herb that made The Entrance Hotel meal so good, it was equally as delicious, light and crispy and well-drained.

Dean’s Ploughman didn’t disappoint.  The topping consisted of BBQ sauce, grilled bacon and beer battered onion rings.  I didn’t include a photo as the light was poor and my phone struggled to get a good shot but trust me when I say, those onion rings were huge, at least as round as his fist.

Dean and I will be returning to try another of the varieties on offer – it really was that good despite the coleslaw.  Next time I will ask for just a little coleslaw on the side and we’ll visit on Chicken Snitty Monday when the same meal cost only $15.


Don’t forget to check out where this Chicken Parmigiana sits on My Parmigiana Richter Scale.

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