Parmo

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Parmo is a food dish, a variation of Veal Parmesan, apparently invented by Cypriot Restauranters during the early 1960s in the conurbation of Teesside in northern England. Originally, the veal was substituted by Pork fillet and then later in the 1980s with the emergence of Muslim operated takeaways Chicken fillet became an option. It is much-prized there, both as a restaurant meal and a take-out snack, served with salad and fries.

Whereas Chicken Parmesan is a flattened slab of chicken, pan-fried while coated with breadcrumbs and then grilled with Parmesan cheese, Parmo involves deep-frying the chicken in an egg and breadcrumb batter, then smothering it in Bechamel sauce, before finally grilling with cheese.

References

• [Teesside recipe]
• [Chicken Parmesan]

 

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