Kangaroo Parma

The Kangaroo Parma is a contemporary Australian culinary adaptation of the traditional Italian-Australian parmigiana. While the classic version typically utilizes chicken, this variant replaces the poultry with lean kangaroo meat, a staple of Australian game cuisine. The dish generally consists of a kangaroo meat schnitzel, breaded and fried, then topped with a rich tomato-based sauce and a generous layer of melted cheese. It is traditionally served alongside hot chips and a fresh garden salad.

A superior Kangaroo Parma is defined by the texture of the meat; because kangaroo is exceptionally lean, it must be prepared with precision to avoid becoming tough or overly gamey. Food enthusiast Mark Wiens has highlighted the Napier Hotel in Fitzroy, Australia, as a notable venue for experiencing this unique local specialty. While the Fitzroy style is a popular urban iteration, regional variations may include different cheese blends or the addition of local bush seasonings to complement the natural flavor profile of the meat.