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.

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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.

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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

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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

[quote="Kyber" post=1058691][quote=".Ryan" post=1058687]:support: Fully deserves a PARMO [img]https://res.cloudinary.com/jpress/image/fetch/c_fill,f_auto,q_auto:eco,w_960/https://inews.co.uk/wp-content/uploads/2018/10/Screen-Shot-2018-10-15-at-11.29.24-960x661.png[/img][/quote] That actually looks quite nice man, imma look into what it actually is as I’ve never heard of it[/quote] 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. ---------------------------------------------------- [b][size=4][color=#000000]Origins[/color][/size][/b] 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. --------------------------------------------------------- [b][size=4][color=#000000]Ingredients[/color][/size][/b] [b]For the chicken[/b] 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 [b][color=#000000]For the béchamel sauce:[/color][/b] 5 tbsp butter 4 tbsp all-purpose flour 1l (1¾ pints) milk ½ tsp freshly grated nutmeg --------------------------------------------------------------- [b][size=3]More cooking info[/size][/b] 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 https://www.telegraph.co.uk/foodanddrink/recipes/10012597/Middlesbrough-parmo-recipe.html https://www.youtube.com/watch?v=9L-jVQuQpPA