The humble Parmo - A Teesside delicacy
Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo.
It's thought that the humble Parmo was created by Nicos Harris in 1958, at 'The American Grill' restaurant he owned on Linthorpe Road in Middlesbrough.
The original name for a Parmo was 'Escalope Parmesan' and was made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, accompanied by chips and a choice of salad, coleslaw or creamed cabbage. The modern Teesside Parmo has similarities to veal or chicken Parmigiana which is commonly eaten in Australia.
- chicken or pork fillets
- flour, seasoned with salt and pepper
- beaten egg
- béchamel sauce
- grated mature cheddar cheese
- Beat the chicken or pork fillet until it is flat and roughly the size of half a pizza box
- Dip in seasoned flour
- Dip in beaten egg
- Cover in breadcrumbs
- Pour over béchamel sauce and a layer of cheese
- Serve with chips and salad(and some add a layer of Teeside Garlic Sauce)