Food

Home made version of the Not-so-famous Teesside Parmo

I’ve lived In Middlesbrough for a while and that’s where I had my first Parmo encounter. Most of you probably don’t know what the famous Teesside Parmo is not to be confused with the Italian dish Chicken Parmesan. This one is even better, at least for foodies like myself. I’ve been Parmo-hunting for the past 6 years and haven’t found it any where outside of Middlesbrough.

Why wait when you can make your own, Right? After looking at numerous youtube videos and reading tons of recipe blogs, here my own super simple version of the not-so-famous Teesside Parmo

2 breaded chicken breast (I got the frozen ones, you can make your own too if you prefer)
1.5 Tablespoon of butter
1.5 Tablespoon of flour
And some milk ½ – ¾ cup
Red Leicester cheese shredded (Ok this one is tricky, Red leicester cheese is only found in the UK so use a reddish cheedar instead)
Frozen chips
Garlic mayo sauce
Salt

Method:

The first thing I did was to put the chicken breast with chips in the oven for about 25 mins.
If you dont want to use a frozen breaded chicken you can take a normal chicken breast flatten it out with a rolling pin coat it with bread crumbs and fry it

Meanwhile I prepared the béchamel sauce: In a small pan add butter, once it melts add flour and mix them together then add some milk and mix it until it reaches a medium paste like consistency. Take it off the heat and add some shredded cheese and mix until cheese melts

Next
Once the chicken and chips are done take it out of the oven spread the béchamel sauce u just made and spinkle it with a bed of cheese. Put it back in the oven on grill for 10 mins or until the cheese melts

Put some garlic mayo on the chicken and chips and your parmo is ready

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