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Alternative names | Teesside Parmesan |
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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]
parmo
was invoked but never defined (see the help page).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.