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Parmo, or Teesside Parmesan, [1] is a dish originating in Middlesbrough, England, [2] and a popular item of take-away food in the Teesside area as well as Northern England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar .
In England, parmo is a dish originating in Middlesbrough that typically consists of fried breaded chicken or pork topped with a white béchamel sauce and cheese instead of tomato sauce. Parmo originated as escalope parmesan, a derivative of chicken parmigiana. [37]
In England, parmo uses either pork or chicken topped with béchamel sauce instead of tomato sauce and sometimes topped with extras such as pepperoni, bolognese or chilli, but this is largely a northern variation. [24] In the Dominican Republic, the dish is known as pastelón de berenjena ('eggplant casserole'). Eggplants are fried in flour and ...
The Best Cut of Chicken: I use boneless, skinless chicken breast for this dish because it’s what my family likes best. However, I know that boneless chicken thighs and tenders would also work well.
Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute. View Recipe. Slow-Cooker Buffalo Chicken Chili. Jason Donnelly.
In Teesside in the north-east of England, breaded chicken or pork is served with béchamel sauce and a grilled cheese topping. This is known a Parmesan or "parmo". It can be served as the main course of a meal, but is also popular as a takeaway snack, served like pizza and sometimes topped with vegetables or additional meat.
Next, you'll brown the chicken and potatoes on the stovetop in the oven-safe dish or pan of your choice. Lastly, prepare to pour the lemon mixture over the pan and pop it in the oven to bake for ...
The parmo, or Teesside Parmesan, [19] is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese .
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