Parmo

File:Chicken Parmo.jpg

A serving of Chicken Parmo

The Parmo is a popular dish originating from Middlesbrough, in the North East of England. It is a variation of the chicken parmigiana, consisting of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, then grilled or baked until golden brown.

History

The Parmo is believed to have been introduced to the area by Nikos Harris, a chef from Cyprus who settled in Middlesbrough after World War II. The dish quickly gained popularity in the region and has become a staple of Teesside cuisine.

Preparation

The traditional preparation of a Parmo involves several steps:

1. Meat Preparation: The meat, typically chicken breast or pork, is pounded flat to ensure even cooking.
2. Breading: The meat is coated in flour, dipped in beaten egg, and then covered in breadcrumbs.
3. Frying: The breaded cutlet is shallow-fried until golden brown.
4. Sauce and Topping: A thick béchamel sauce is spread over the fried cutlet, followed by a generous layer of grated cheese, usually cheddar or mozzarella.
5. Baking: The assembled Parmo is baked or grilled until the cheese is melted and bubbly.

Variations

While the classic Parmo uses chicken or pork, there are several variations that include different meats or vegetarian options. Some popular variations include:

• Vegetarian Parmo: Made with breaded aubergine or mushrooms.
• Hotshot Parmo: Topped with pepperoni, jalapeños, and chili for a spicy kick.
• BBQ Parmo: Includes a layer of barbecue sauce beneath the cheese.

Cultural Significance

The Parmo is more than just a dish; it is a cultural icon in Teesside. It is often served in local takeaways and is a popular choice for late-night dining. The dish has even inspired local competitions and festivals celebrating its unique place in the region's culinary landscape.

Related pages

• Chicken parmigiana
• Béchamel sauce
• Cuisine of England