Get ready to indulge in a beloved Chicken Parmo Recipe from the North-East of England - the Chicken Parmo. This hearty dish features crispy breaded chicken topped with rich béchamel sauce and melted cheese, making it a perfect choice for a satisfying dinner. Paired with a classic Caesar Salad, it offers a delightful balance of flavours and textures that will please any palate.
Did you know that the Chicken Parmo, also known as Teesside Parmesan, originated in Middlesbrough, England? This dish was created by Nicos Harris, a Greek-American chef, in the 1950s. Since then, it has become a local favourite, inspiring annual competitions and even attempts to gain protected status as a traditional specialty. The Parmo is more than just a meal; it’s a piece of culinary heritage cherished by many in the North-East of England.
The Chicken Parmo is best served hot, right out of the oven. It pairs wonderfully with a side of crispy chips and a refreshing salad or coleslaw. For a touch of acidity to balance the richness of the dish, add a lemon wedge on the side. The Caesar Salad, with its crunchy romaine lettuce, Parmesan cheese, and croutons, provides a perfect complement, adding a fresh and zesty note to your meal.
Store any leftover Chicken Parmo in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze it in a freezer-safe container for up to three months. Make sure the dish has completely cooled before storing to maintain its texture and flavour.
To reheat your Chicken Parmo, preheat your oven to 180°C (350°F). Place the chicken on a baking tray and cover it loosely with foil to prevent the cheese from burning. Heat for about 15-20 minutes, or until the dish is warmed through. If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.
We’d love to hear how you enjoyed your Chicken Parmo! Share your thoughts and variations in the comments below, and don’t forget to subscribe for more delicious recipes and culinary stories. This dish is a great conversation starter, so be sure to tell your friends and family about the fascinating history of the Chicken Parmo.
Indulge in the ultimate comfort food with this Chicken Parmo, a beloved Teesside classic. Crispy breaded chicken breasts are topped with a luscious béchamel sauce and golden melted cheese, creating a dish that's rich, satisfying, and utterly delicious. Paired with a fresh and crunchy Caesar Salad, this meal offers a perfect balance of flavours and textures. Ideal for a hearty dinner, this recipe brings a taste of Middlesbrough's culinary heritage straight to your table.
Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
Butterfly the chicken breasts and flatten them to about 1cm thickness using a meat tenderizer or rolling pin.
Season the flour with salt and pepper and place it on a plate. Place the beaten eggs in a separate bowl and the breadcrumbs mixed with Parmesan cheese on another plate.
Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken to ensure an even coating.
Heat a generous amount of oil in a large frying pan over medium heat.
Once the oil is hot, fry the breaded chicken breasts for about 3-4 minutes on each side until golden brown and crispy.
Transfer the fried chicken to a baking tray lined with greaseproof paper.
In a saucepan, melt the butter over medium heat.
Once melted, add the flour and stir continuously to form a roux. Cook for about 2 minutes to remove the raw flour taste.
Gradually add the milk, a little at a time, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens.
Add the nutmeg, salt, and pepper to taste. Stir in half of the grated Cheddar cheese until melted and smooth.
Pour the béchamel sauce over the fried chicken breasts on the baking tray.
Sprinkle the remaining Cheddar cheese on top.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
In a large bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and croutons.
Drizzle with Caesar dressing and toss to coat evenly.
Serve the Chicken Parmo hot, ideally with the Caesar Salad on the side.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
