The story behind it
The parmo is closely associated with Middlesbrough and the wider Teesside area. It is usually made with a breaded chicken or pork cutlet, white béchamel sauce and melted cheese. The most commonly repeated origin story places its creation in a Middlesbrough restaurant in the late 1950s, although local accounts differ on some of the details.
Takeaway versions can be enormous. Paula's family version keeps the familiar layers but is designed for a normal home dinner, served with salad and chips if you want to keep it simple. For a gluten-free version, use gluten-free breadcrumbs and flour; for a cheese- and cream-free alternative, swap the béchamel for a simple tomato-based sauce and leave out the cheddar. chips, salad or vegetables.
Method
- Put each chicken breast between sheets of baking paper and flatten to an even thickness.
- Season the flour. Coat each piece of chicken in flour, then egg, then breadcrumbs.
- Shallow-fry for 3–4 minutes per side until golden, or bake at 200°C/180°C fan until nearly cooked through.
- For the sauce, melt the butter, stir in the flour and cook for one minute. Gradually whisk in the milk.
- Cook gently until thick, then season with salt, pepper and nutmeg.
- Place the chicken on a baking tray. Spoon over a generous layer of béchamel and cover with grated cheddar.
- Grill or bake until the cheese bubbles and browns. Check the chicken is cooked through before serving.
Family variations
Add sliced jalapeños for a hotshot version, use pork instead of chicken, or mix a little mozzarella into the cheddar for extra stretch.