Parmo
Parmo[edit]
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[edit]
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[edit]
The traditional preparation of a Parmo involves several steps:
- Meat Preparation: The meat, typically chicken breast or pork, is pounded flat to ensure even cooking.
- Breading: The meat is coated in flour, dipped in beaten egg, and then covered in breadcrumbs.
- Frying: The breaded cutlet is shallow-fried until golden brown.
- 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.
- Baking: The assembled Parmo is baked or grilled until the cheese is melted and bubbly.
Variations[edit]
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[edit]
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.
