 | |
| Alternative names | Teesside Parmesan |
|---|---|
| Place of origin | England |
| Region or state | Teesside |
| Created by | Nicos Harris |
| Main ingredients | Chicken or pork cutlet, béchamel sauce, cheese |
Parmo, or Teesside Parmesan,[1] is a dish originating in Middlesbrough, England,[2] 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.
The name is a reference to the American dish chicken parmesan, which is made with tomato sauce and mozzarella,[3] which is itself a derivation of the Italian melanzane alla parmigiana.[4]
In an April 2019 survey, parmo ranked 20th in Britain's Top 20 Favourite Takeaways.[5]
- ^ "BBC – Tees Parmo! – Teesside Parmesan recipe". Retrieved 16 January 2018.
- ^ "The 'parmo' goes national". The Guardian. 9 October 2009. Retrieved 26 October 2022.
- ^ Cite error: The named reference
parmowas invoked but never defined (see the help page). - ^ "parmo noun". Oxford English Dictionary, Appeals. Oxford University Press. 12 June 2015. Retrieved 25 March 2023.
Both the name and the preparation are somewhat reminiscent of the Italian-American dish chicken (or veal, etc.) parmesan or parmigiana (chicken parm for short), though this always involves tomato sauce rather than béchamel sauce and is made with a combination of mozzarella and parmesan cheeses (hence the name). The American dish is in turn a carnivorous reinvention of the classic Italian dish melanzane parmigiana, made with slices of aubergine.
- ^ Starkey, Adam (6 April 2019). "Chinese wins Britain's Favourite Takeaway and the nation is divided once again". Metro. Retrieved 24 October 2019.