Parmo

Parmo, also known as Teesside Parmesan, is a popular fast food dish originating from Middlesbrough, in the Tees Valley region of North East England. It is a breaded cutlet dish inspired by the Italian dish Veal Parmesan.

History

Parmo was created by Nicos Harris, a chef with American army catering corps in World War II. He settled in Middlesbrough, opened The American Grill in 1958, and started serving Parmo, which was initially called Parmesan.

Preparation

Parmo is prepared by flattening a chicken or pork fillet. The meat is then covered in breadcrumbs and deep-fried until golden brown. After frying, the meat is topped with a layer of béchamel sauce and cheese, and then grilled until the cheese is melted and golden.

Variations

There are several variations of Parmo, such as Hotshot Parmo which includes pepperoni, peppers, and chilli, and Parmo Kiev which includes garlic.

Popularity

Parmo is a popular late-night snack in the Tees Valley region and is often served with chips and salad. It has been estimated that the Teesside area alone consumes more than 35,000 Parmos per week.

See also

• Chicken Parmesan
• Veal Parmesan
• List of fast food dishes