Authentic Chicken Parmo Recipe | Easy Middlesbrough Classic
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.
History
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.
Serving Suggestions
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.
Storing Instructions
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.
Reheating Instructions
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.
Conclusion
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.
How to Make 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.
- 4 large chicken breasts (butterflied and flattened to about 1cm thickness)
- 100 g plain flour
- 2 large eggs (beaten)
- 150 g panko breadcrumbs
- 75 g grated Parmesan cheese
- Salt and freshly ground black pepper
- Sunflower or rapeseed oil (for frying)
- 50 g unsalted butter
- 50 g plain flour
- 500 ml milk
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper
- 100 g grated Cheddar cheese
- 1 large head of romaine lettuce (chopped)
- 50 g grated Parmesan cheese
- 100 g croutons
- 1/2 cup Caesar dressing
- Preheat Oven
Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
- Butterfly and Flatten Chicken
Butterfly the chicken breasts and flatten them to about 1cm thickness using a meat tenderizer or rolling pin.
- Set Up Breading Stations
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.
- Bread the Chicken
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 Oil
Heat a generous amount of oil in a large frying pan over medium heat.
- Fry Chicken Breasts
Once the oil is hot, fry the breaded chicken breasts for about 3-4 minutes on each side until golden brown and crispy.
- Transfer to Baking Tray
Transfer the fried chicken to a baking tray lined with greaseproof paper.
- Melt Butter
In a saucepan, melt the butter over medium heat.
- Create Roux
Once melted, add the flour and stir continuously to form a roux. Cook for about 2 minutes to remove the raw flour taste.
- Add Milk Gradually
Gradually add the milk, a little at a time, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens.
- Season Sauce
Add the nutmeg, salt, and pepper to taste. Stir in half of the grated Cheddar cheese until melted and smooth.
- Pour Sauce Over Chicken
Pour the béchamel sauce over the fried chicken breasts on the baking tray.
- Add Remaining Cheese
Sprinkle the remaining Cheddar cheese on top.
- Bake
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Combine Ingredients
In a large bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and croutons.
- Add Dressing
Drizzle with Caesar dressing and toss to coat evenly.
- Plate and Serve
Serve the Chicken Parmo hot, ideally with the Caesar Salad on the side.
Servings 4
- Amount Per Serving
- Calories 850kcal
- Calories from Fat 405kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 20g100%
- Cholesterol 230mg77%
- Sodium 1100mg46%
- Potassium 900mg26%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 55g111%
- Vitamin A 750 IU
- Vitamin C 6 mg
- Calcium 400 mg
- Iron 3 mg
- Vitamin E 3 IU
- Vitamin K 60 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a healthier option, you can bake the breaded chicken breasts instead of frying them. Preheat your oven to 200°C (180°C fan) or Gas Mark 6, and bake the breaded chicken on a baking tray lined with parchment paper for 20-25 minutes, flipping halfway through.
- If you prefer a spicier kick, add a pinch of cayenne pepper or paprika to the flour mixture before dredging the chicken.
- Leftover béchamel sauce can be stored in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring continuously to maintain its smooth texture.
- To save time, you can use store-bought Caesar dressing, but homemade dressing will add a fresher taste to your salad.
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.
