What is a parmo in Middlesbrough?
Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, North Yorkshire, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.
Who invented the Teesside parmo?
chef Nicos Harris
The Parmo is thought to have been invented by army chef Nicos Harris who first served it at his Middlesbrough restaurant in 1958.
What is parmo and chips?
To make a parmo, meat is flattened, covered in breadcrumbs, and deep-fried until crisp and golden. It is finished with a layer of béchamel sauce and melted cheese.
What’s a parmo burger?
The launch date and price of the parmo burger, which be a brioche bun filled with breaded chicken breast deep fried and topped with bechamel sauce, melted cheese, house parmo sauce and lettuce, is set to be announced soon on social media.
What is the best Parmo in Middlesbrough?
Best places to grab a parmo
- Central Park. Linthorpe Road, Middlesbrough.
- G’s Golden Chippy. Otterburn Gardens, Middlesbrough.
- Borge, Yarm Lane, Stockton-On-Tees.
- Avtar’s Golden Fry. Lealholm Crescent, Middlesbrough.
- The Green Room. Borough Road, Middlesbrough.
Who made the first parmo in Middlesbrough?
Legend has it that Linthorpe Road in Middlesbrough is the birthplace of the dish. In reality it was America where the Parmo was born in the 1930s. The godfather of the Teesside Parmo was Nicos Harris, a chef with the American army in the Second World War.
How many calories are in a Teesside parmo?
The result is a leaner version of the region’s favourite and most famous dish – and it only contains 700 calories.
Can you eat Parmo the next day?
Yes, you can reheat chicken parmesan! If reheated correctly, it can taste even better the second time around. This is because the chicken, cheese, sauce, and seasonings get ample time to mingle, which leads to an explosion of flavor in your mouth!
How do you cook butchers Parmo?
Cooking Instructions: Pre heat oven to 180’c & spread béchamel sauce onto the flattened chicken fillet & bake in the oven for 20-25 mins top with cheese and bake for a further 10 minutes. ensure chicken is cooked thoroughly before serving.
Can you get a parmo in London?
A PARMO DELIVERY BRAND HAS LANDED IN LONDON Not content with bringing parmo to the masses, they’ve also launches a second delivery brand, Sunday Lunch Club, to bring you roasts all week long.
Where was the first parmo made?
Middlesbrough
But how was the Parmo born? Legend has it that Linthorpe Road in Middlesbrough is the birthplace of the dish. In reality it was America where the Parmo was born in the 1930s. The godfather of the Teesside Parmo was Nicos Harris, a chef with the American army in the Second World War.