Parmo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Parmo, a beloved dish from Middlesbrough in the northeast of England, combines tender breaded chicken with a luxurious béchamel sauce, all deliciously melted under a golden cheese topping. Traditionally served with chips and a fresh salad, this dish has its origins in the 1950s with former US serviceman, Nicos Harris, who settled in England and adapted the Italian parmesan into this unique creation. Over the decades, Parmo has grown into a celebrated staple of Teesside cuisine.
Ingredients
- Chicken breasts – 4 pieces (200 g / 7 oz each)
- Plain flour – 1 cup / 120 g
- Eggs – 2 large, beaten
- Breadcrumbs – 2 cups / 200 g
- Butter – 1/2 cup / 115 g
- Milk – 2 cups / 480 ml
- Cheddar cheese – 2 cups / 200 g, grated
- Parmesan cheese – 1/2 cup / 50 g, grated
- Salt – 1 teaspoon
- Black pepper – 1 teaspoon
- Nutmeg – 1/4 teaspoon, freshly grated
Instructions
- Preheat your oven to 200°C (390°F).
- Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.
- Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.
- In a large skillet, heat 1/4 cup butter over medium heat. Fry chicken until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking dish.
- In a saucepan, melt remaining butter. Add 2 tablespoons flour and whisk until golden. Gradually add milk, whisking continuously until a thick béchamel sauce forms.
- Add nutmeg, 1/4 cup cheddar, and parmesan to the sauce, stirring until melted and smooth.
- Pour béchamel over the fried chicken. Top with remaining cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until cheese is bubbly and golden.
- Serve hot with chips and a fresh garden salad.
Substitutions
- Chicken breasts -> Turkey steaks
- Cheddar cheese -> Mozzarella cheese
Enhancements in the Next Evolution
- Add a layer of parma ham between the chicken and béchamel for extra flavor.
- Incorporate a pinch of dried herbs like oregano or thyme into the breadcrumbs for added aroma.
- Use a blend of cheeses such as provolone and gouda for a unique taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
