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
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
2 large skinless chicken breasts, about 160g each
25g plain flour
2 medium eggs, beaten
125g dried breadcrumbs
sunflower oil, to deep fry and bake with
For the topping
25g butter
25g plain flour
250ml milk
1 bay leaf
grated nutmeg
75g grated cheese (Red Leicester or mature cheddar)
Share:
Step by step
Get ahead
The bechamel sauce keep for up to three days in the fridge. The breaded chicken can be prepared the day before, or frozen.
Preheat the oven to 240°C, fan 220°C, gas 9, unless you’re going to deep-fry the chicken.
Start by making the béchamel sauce topping. Melt the butter in a saucepan, add the flour; stir until smooth. Take off the heat; gradually whisk in the milk. Return to the heat, add the bay leaf and bring to the boil, stirring. Simmer for 5 minutes until thick; add nutmeg and season. Scrunch up a sheet of baking paper, dampen and press on top of the sauce to stop a skin forming. Set aside.
Slice each chicken breast in half horizontally, then place between 2 sheets of baking paper and bat out to an even thickness (about 8mm) with a rolling pin.
Put the flour, eggs and breadcrumbs in 3 separate bowls. Season the chicken, then dip in flour, egg and crumbs to coat, in turn.
If oven-baking, put the chicken on a greased baking tray and drizzle with 2 tablespoons of oil. Bake for 20 minutes until crisp, flipping after 15 minutes. If deep-frying, heat the oil to 160°C, or until a breadcrumb sizzles when dropped in the fat. Deep-fry the breaded chicken, two at a time, until cooked through and golden (about 3-4 minutes). Drain on kitchen paper, then transfer to a baking tray or dish.
Preheat the grill to high. Spoon the béchamel sauce over each chicken breast (discard the bay leaf) and top with a handful of cheese. Grill until golden. Serve immediately, with chips and garlic sauce drizzled all over, adding salad, if you like.
In England, parmo is a dish originating in Middlesbrough that typically consists of fried breaded chicken or pork topped with a white béchamel sauce and cheese instead of tomato sauce. Parmo originated as escalope parmesan, a derivative of chicken parmigiana.
Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England, 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. Parmo. Alternative names. Teesside Parmesan.
Although the parmo's birthplace has been disputed, its origins are widely attributed to post-Second World War in Middlesbrough it believed by many Teessiders to be invented by Nicos Harris, a chef with the United States Army during the second world war .
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.
“Why is it called chicken parmesan if the cheese chefs use is mozzarella?” It's a great question and one that isn't so easy to answer! Some believe that it was created in Parma, hence the name.
The best reheating method is to remove the plastic wrap, take the lid off of the covered oven-safe container and place it in a preheated oven at 400 degrees for 35-45 minutes. The frozen tray of chicken parmesan will be ready to eat when the cheese melts and is golden brown and crusty.
Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.
A bona fide classic, nothing goes better with a cheesy, chicken parmigiana recipe than a hearty pasta side. Pasta recipes are tasty and simple, which makes them the ultimate pairing for your protein-packed main.
Chicken Parmo is a delicious and popular dish that originated in the North East of England. It is a unique take on the traditional Italian dish, Parmigiana, which is usually made with eggplant (aubergine) as the main ingredient.
The Orloff is a breed of chicken named after Alexei Grigoryevich Orlov, a Russian Count. Reflecting this origin, it is sometimes called the Russian Orloff or simply Russian.
The crispy outer layer and tender cut of meat make for a fantastic meal! Veal Parmesan: This dish is made almost exactly the same way that Chicken Parmesan is made. Swapping the chicken out for veal gives a delicious twist to this traditional Italian dish.
Chicken Parm and Chicken Milanese are nearly identical, differentiated only by the presence of sauce and cheese. As Milan and Parma are 1 hour and 45 minutes apart on the autostrada, it makes sense there'd be some crossover in cooking techniques.
Is Any Parmesan Cheese Vegetarian? The good news is yes. Because although the enzyme that comprises rennet is always animal-based, there are now vegetable-based enzymes—obtained by soaking plants like artichokes or thistles—and microbial-based substitutes, which are made from mold enzymes extracted in a lab.
Is Chicken Parmesan Healthy? This dish is a good source of protein and marinara sauce is a good source of vitamins A and B6, potassium, and lycopene, a powerful antioxidant.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 30 mins
