Question: How should chicken parmigiana be served?
About the article "Chicken parmigiana", section "Abstract".

Candidate passages:
Chicken parmigiana (also referred to as a "parmi" or "parma") is a chicken dish based on the Italian Parmigiana, and is regularly served in Australian pubs.
The meal consists of a breaded chicken breast, or chicken schnitzel, covered with a tomato-based neapolitan sauce and cheese.
In Australia the addition of a slice of ham or bacon makes up the parmigiana.
The dish is typically served with a side of chips and salad, although there is some dispute as to whether the chips should be served under or next to the chicken.
Size is considered to be a major part of the chicken parmigiana, and increased competition has led to a greater focus on the size of the meal.
Some restaurants hold competitions with prizes for people who successfully finish a large chicken parmigiana, such as the "Parmageddon" which was held in an Adelaide Hills pub.
The popularity of the chicken parmigiana led to a specialised chicken parmigiana restaurant opening in Melbourne, and the chicken parmigiana is the subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region.
Other meals have also taken on the chicken parmigiana theme, including pies and Subway sandwiches.
Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration, and occasionally other vegetables such as zucchini may be used in Italy.
In the United States and Canada, veal parmigiana or chicken parmigiana is often served as an entree, and sometimes is served as a submarine sandwich.
It is also popular with a side of or on top of pasta.
Diced onions or green bell peppers, sauteed or raw, are sometimes added.
The veal dish is known in Italian as "Cotolette alla Bolognese".
Veal or chicken parmigiana is a common dish in Australia and Argentina and in both countries often served with a side of chips or salad.
In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices.
This dish is often referred to as a "parmy" or "parma".
A similar dish, the parmo, which uses either pork or chicken, has developed in England. 
Chicken schnitzel and chicken Parmigiana are very popular dishes in Australia, where chicken is more readily available than veal.
As a home-cooked meal, it is generally accompanied by boiled, mashed, or fried potatoes.
Chicken Parmigiana is a large chicken schnitzel topped with Italian tomato sauce, ham, and mozzarella.
Chicken Parmigiana is often served as a pub meal, accompanied by chips (French fries) or salad and sometimes bacon.
It is known by a number of colloquial names, such as “Parmi” or “Parma”.
The terms “Schnitty” and “Schnitter” are gaining popularity, particularly in South Australia, where the schnitzel has reached almost cult or iconic status in local pub culture and on local menus.
Veal and chicken schnitzel are widely available.
Beef schnitzels are also served as pub meals.
Chicken schnitzels are served as fillings for sandwiches and bread rolls at sandwich bars, often with mayonnaise and lettuce.
Australians from Austria and Germany preserve the tradition of the "Wiener Schnitzel", accompanied by boiled potatoes and sauerkraut with tomatoes and cumin. 
  A related product, Fish Tenders, was introduced to complement Chicken Tenders during a 1989 menu expansion.
The product was an order fish sticks sold in the same style container as the Chicken Tenders with a Tartar sauce package for dipping.
Portion sizes corresponded to the Chicken Tenders.
It was discontinued in 1990.
The Chicken Tender sandwich - 3 Chicken Tender pieces served on a hamburger roll with either mayonnaise and lettuce or parmigiana style with mozzarella cheese and marinara sauce.
Sold as a part of the US BK regional value menu.
In an attempt to address the rise in childhood obesity in Western nations, BK announced in September 2007 it will begin phasing in broiled Chicken Tenders as part of an expanded, health-oriented children's menu.
According to a statement by BKC the new boriled product will be part of new Kid's Club menu that will contain no more than 560 calories per meal, less than 30 percent of calories from fat, less than 10 percent of calories from saturated fat, no added trans fats and no more than 10 percent of calories from added sugars.
Available in the UK\Ireland as of February 2008.
Aliases\international naming  In Continental Europe, except Spain, they are called King Nuggets.  
Manuk Napinadar or Chicken Napinadar is typical Batak cuisine in Indonesia that is usually served at certain customary feasts.
The sauce makes use of chicken blood.
The chicken should be baked first, then watered with the blood of a chicken special sauce (" Manuk") and mixed with andaliman, garlic powder and then cooked.