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 tomato sauce
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
100ml/3½fl oz red wine
1 tsp dried oregano
1 x 400g/14oz tin chopped tomatoes (or fresh equivalent)
pinch sugar (optional)
salt and freshly ground black pepper
To assemble
1 garlic clove
1 tsp olive oil
2 balls mozzarella, sliced
handful fresh basil leaves

or goto

www.bbc.com/food/recipes/chicken_parmo_08987