How to make parmo
Parmo is a delicious and popular dish that originated in the north-east of England, specifically in the town of Middlesbrough. It is a breaded chicken cutlet that is traditionally topped with bechamel sauce and melted cheese. This mouthwatering dish is often served with chips and salad, making it a hearty meal that is loved by many.
If you are a fan of crispy and cheesy foods, then you will definitely want to learn how to make parmo at home. This article will provide you with a step-by-step guide on how to create this delightful dish from scratch. From preparing the chicken cutlets to assembling the layers and baking it in the oven, you will soon be able to enjoy a homemade parmo that rivals the ones from your favorite takeaway spot.
So, roll up your sleeves and get ready to cook, as we take you on a delicious journey to create the perfect parmo!
What is Parmo?
Parmo is a traditional dish from the northeastern region of England, specifically the county of Teesside. It originated in the town of Middlesbrough and is now a popular staple in the local cuisine.
At its core, parmo is a breaded and fried chicken cutlet that is topped with béchamel sauce and melted cheese. The breaded cutlet is typically made by coating a chicken breast in breadcrumbs or batter and then deep-frying it until it becomes golden and crispy. The cutlet is then topped with béchamel sauce, a rich and creamy white sauce made from butter, flour, and milk, and shredded cheese, usually cheddar or mozzarella.
Parmo is often served with chips (French fries) and a side of salad, though it can be enjoyed in various ways. It has become a beloved dish in the region and is found on the menus of many local eateries and takeaways.
Despite its name, parmo doesn’t actually have any connection to the Italian dish Parmigiana. Its origins are firmly rooted in the local Teesside culinary tradition.
If you ever find yourself in the northeastern region of England, trying parmo should definitely be on your food bucket list.
Discover the origins and unique flavors
One of the most beloved dishes in the North East of England is the parmo. This unique and delicious meal originated in the industrial town of Middlesbrough in the mid-20th century. Initially created as a way to feed the large number of workers in the area, the parmo has since become a culinary icon in the region.
What sets the parmo apart from other dishes is its combination of flavors and textures. The dish starts with a tenderized chicken breast, which is coated in breadcrumbs and deep-fried to crispy perfection. The chicken is then covered with bechamel sauce and grated cheese, which is melted and bubbly under the grill. The result is a mouthwatering combination of crispy chicken, creamy sauce, and gooey cheese.
The parmo can be enjoyed on its own, or as part of a larger meal. It is often served with chips (fries) and garlic sauce, creating a satisfying and indulgent treat. This combination of flavors, textures, and sauces is what gives the parmo its unique and irresistible taste.
Whether you’re a fan of comfort food or looking to try something new, the parmo is a must-try dish. Its origins in the heart of industrial England, combined with its unique flavors, make it a truly special culinary experience. So, next time you’re in the North East of England, make sure to seek out a parmo and savor the deliciousness of this local delicacy.
Ingredients for Parmo
To make parmo, you will need the following ingredients:
- Chicken breasts
- Eggs
- Breadcrumbs
- Cheddar cheese
- Plain flour
- Milk
- Garlic powder
- Paprika
- Black pepper
- Salt
- Vegetable oil
- Tomato sauce
- White wine vinegar
These ingredients are essential for creating the delicious parmo dish. Make sure to have them all prepared before you start cooking!
Learn about the key elements of this delicious dish
| Ingredient | Description |
|---|---|
| Chicken breast | Lean, boneless chicken breast fillets are used as the base for the parmo. They are tenderized and then battered and fried until golden and crispy. |
| Cheddar cheese | A generous amount of creamy cheddar cheese is melted on top of the chicken breast fillets. The cheese adds richness and a gooey, melty texture to the final dish. |
| Breadcrumbs | Breadcrumbs are mixed with herbs and spices and used to coat the chicken before frying. They add a crunchy texture to the parmo. |
| Bechamel sauce | A classic French white sauce made with butter, flour, and milk. The bechamel sauce is poured over the chicken and cheese before baking in the oven. |
| Tomato sauce | A rich and tangy tomato sauce is drizzled over the parmo before serving. It adds a delicious contrast to the creamy cheese and savory chicken. |
Preparation of the Chicken
Before starting to make parmo, the chicken needs to be prepared properly. Follow these steps to ensure the chicken is ready for cooking:
1. Pound the Chicken Breast
To ensure even cooking and tenderness, it’s important to pound the chicken breast first. Place the chicken breast between two sheets of plastic wrap and use a meat tenderizer or a rolling pin to gently pound it until it is about 1/2 inch thick. This will also help the breadcrumbs adhere better.
2. Season the Chicken
Season the pounded chicken breast with salt and pepper on both sides to enhance its flavor. You can also add any other desired seasonings such as garlic powder, paprika, or Italian seasoning to give it an extra kick.
3. Dredge the Chicken
Prepare a dredging station with three shallow bowls. The first bowl should contain all-purpose flour, the second bowl should contain beaten eggs, and the third bowl should contain breadcrumbs seasoned with salt, pepper, and any desired herbs or spices. Dredge the chicken breast in the flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it thoroughly with the seasoned breadcrumbs.
Tip: For an extra crispy coating, you can repeat the dipping process by coating the chicken in eggs and breadcrumbs again.
With the chicken properly prepared, it is now ready to be cooked and turned into a delicious parmo!
Step-by-step guide on preparing the chicken for Parmo
Before you can start making parmo, it is essential to prepare the chicken properly. Follow these steps to ensure your chicken is juicy and flavorful:
| Step | Instructions |
|---|---|
| 1 | Start with boneless, skinless chicken breasts. Remove any excess fat or connective tissue from the chicken. |
| 2 | Tenderize the chicken breasts by pounding them to a thickness of about 1/2 inch. This will help the chicken cook evenly and make it easier to bread. |
| 3 | In a shallow dish, combine flour, salt, and pepper. Coat the pounded chicken breasts in the flour mixture, shaking off any excess. |
| 4 | In another dish, beat eggs with a splash of milk. Dip the flour-coated chicken breasts into the egg mixture, ensuring they are evenly coated. |
| 5 | Next, prepare the breadcrumbs. You can either use seasoned breadcrumbs or make your own by combining breadcrumbs with grated Parmesan cheese, dried oregano, and garlic powder. |
| 6 | Coat the chicken breasts in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere well. |
Breading and Frying
To make a parmo, you need to properly bread and fry your chicken or pork cutlet. Here’s how:
1. Prepare the breading station by setting up three shallow bowls or plates. In the first bowl, place all-purpose flour seasoned with salt and black pepper. In the second bowl, beat eggs with a little milk or water. In the third bowl, mix breadcrumbs with grated Parmesan cheese and some dried herbs like oregano or parsley.
2. Take a chicken or pork cutlet and dip it into the flour mixture, ensuring it is well coated on both sides. Shake off any excess flour.
3. Next, dip the coated cutlet into the beaten egg mixture, allowing any excess egg to drip off.
4. Finally, coat the cutlet with the breadcrumb and Parmesan mixture, pressing the crumbs gently onto the surface to ensure an even coating.
5. Heat about half an inch of oil in a frying pan over medium heat. Once the oil is hot enough, gently place the breaded cutlet into the pan.
6. Cook the cutlet for about 4-5 minutes on each side, or until it turns golden brown and crispy. Make sure to adjust the heat if necessary to prevent burning.
7. Drain the cooked cutlet on a paper towel-lined plate to remove any excess oil.
Breading and frying is a crucial step in making a delicious parmo. The combination of the crispy, golden crust with the tender and flavorful chicken or pork creates the perfect texture and taste. Once your cutlet is fried, it’s ready to be topped with your choice of cheese and sauce and baked to perfection. Enjoy!
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