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.
What is parmo and chips?
A Parmo is fried chicken goodness, covered in a rich, creamy béchamel, topped with a serious helping of cheese and shoved under the grill until melted and gooey. Perfect with chips and garlic sauce.
Why is it called a parmo?
It is said that he based his speciality on a dish he’d tasted in his childhood in the US in the 1930s, which was itself based on the parmigiana – a shallow fried breaded meat cutlet, often veal, which came from Parma in northern Italy.
Who invented the Teesside parmo?
Nicos Harris
The godfather of the Teesside Parmo was Nicos Harris, a chef with the American army in the Second World War. He was wounded in France but was treated in a British hospital.
What is parmo food?
Parmo is a classic takeaway dish from Teesside, created by an American army chef who settled in the area after World War II. Essentially a fried breadcrumbed piece of pork or chicken, slathered with ‘bech’ (béchamel sauce) and cheese, it’s not for the faint-hearted – although our version is more waistline-friendly.
What is a parmo from 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.
How would you describe a parmo?
The parmo is a food associated with the area of Teesside, in north-east England. It consists of a fillet of breaded chicken, pork, or other meat that is fried, covered with béchamel sauce and cheese, and then grilled, and is often sold as a takeaway meal.
What is Middlesbrough famous for?
Middlesbrough is arguably the capital of Teesside and the Tees Valley and is famed for its industry, football club and Transporter Bridge.
What is a Newcastle parmo?
A decadent combination of breaded chicken, deep fried. with a layer of béchamel sauce and melted cheese – it’s. a culinary institution in the North East of England.
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.
How many calories is in a parmo?
Energy: 153 calories
| Protein | 16.1g |
|---|---|
| Carbs | 11.5g |
| Fat | 4.8g |
Can you get a parmo in London?
No matter: the parmo is a beautiful, bountiful thing and it’s a sad reflection on London that it can only be found in three locations. The first, and most prominent, is the Parm Star van, which recently won the best main dish at the British Street Food awards.
How many calories are in a parmo wrap?
Calories in chicken parm wrap
| Calories | 493.8 |
|---|---|
| Cholesterol | 101.3 mg |
| Sodium | 1,547.2 mg |
| Potassium | 348.5 mg |
| Total Carbohydrate | 37.7 g |
How many calories are in a parmo and chips?
Nutritional Summary:
There are 695 calories in 1 serving of Chicken Parmo & Chips.
Is a parmo a schnitzel?
The parmo is basically a schnitzel (usually chicken or pork), topped with bechamel sauce and melted cheddar cheese. Oddly, there’s ususally no parmesan in it at all. As you can probably tell, parmos aren’t exactly a low fat option.
Can you warm parmo up?
The best way to reheat chicken parm is in the oven. At 350°F, place the chicken parm in an aluminum-covered oven-safe container with a small amount of olive oil lining the bottom and bake for about 15 minutes. You can also try reheating it in the microwave, a skillet, or an air fryer.
Why is it called Parmesan chicken?
Although Parmiggiana (chicken/veal/eggplant) usually uses at least some Parmesan cheese, they are both named for the city of Parma.
What is on a hotshot parmo?
Pepperoni, jalapenos, peppers, onions, chilli seeds & garlic butter. Served with chips & fresh salad.
What is pepperoni parmo?
Fillet of chicken breast coated in breadcrumbs with pepperoni & cheese topped with tomato or bechamel sauce & coleslaw. Served with chips or Coleslaw.
Is a Parmo Italian?
But what is it? The Parmo has Italian links through their national dish the Parmigiana. Traditionally found in southern Italy, this is a shallow fried filling coated in parmesan cheese and tomato, then baked in the oven.
How do you cook Parmo from butchers?
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.