TOPIC: [Deathrun Super Administrator] Kyber's Application

.Ryan wrote: That actually looks quite nice man, imma look into what it actually is as I’ve never heard of it

Kyber wrote:
The Parmo or Teesside Parmesan is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and, despite the name, usually Cheddar cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce.

---

Origins

The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant on Linthorpe Road, where he created the parmo at The American Grill in 1958. His son-in-law, Caramello, still lived in Teesside as of 2014, continuing the family tradition.

---

Ingredients

For the chicken
4 chicken breasts, butterflied and slightly flattened
100g/3½oz plain flour
2 free-range eggs, beaten
75g/2½oz Parmesan, grated
75g/2½oz breadcrumbs
1 tsp dried oregano
few basil leaves, finely chopped
salt and freshly ground black pepper

For the béchamel sauce:
5 tbsp butter
4 tbsp all-purpose flour
1l (1¾ pints) milk
½ tsp freshly grated nutmeg

---

More cooking info

In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth. Heat the milk in a separate pan until it is just about to boil. Gradually add this to the butter and flour mixture, whisking continuously until very smooth. Bring to a simmer, lower the heat and cook for 10 minutes, stirring constantly, then remove from heat. Season with 2 tsp salt and the nutmeg. Scrunch up a piece of greaseproof paper and soak in cold water. Smooth out the paper and place on the surface of the sauce, and keep it warm.

or goto

www.telegraph.co.uk/foodanddrink/recipes...gh-parmo-recipe.html

.Ryan wrote: I’m gonna try to get one of those, sounds pretty nice

minge

Kyber wrote:
I've edited my initial post!

Also try ordering it from takeaway restaurants that sell Pizaa's and Kebab's

---

Anyway sorry for going off topic!

Wish you the best of luck!

Bump

Rilder wrote: