If you don’t live in Teesside and haven’t been there, you probably haven’t heard of the the Parmo, if not you can readmore about it here. Basically it’s a heart attack waiting to happen, cheese, fried chicken and bechamel sauce, which can then be topped with all sorts of delicious treats such as mushrooms, chilli and bacon, it’s usually served with chips, salad and garlic sauce and consumed after a night in the pub and even though you know you should’t have one it’s one of those things you crave every now and then.
Despite being a local delicacy, good ones are surprisingly hard to find, especially when you are sober. So I’ve had a go at making my own and thought I’d share the recipe with you so those of you who’ve not had one can give it a go.
I added some extra spice to the breadcrumbs but if you don’t want it to hot you can always leave that out.
It’s up to you how you cook your chicken, you can deep fry it for a few minutes until crisp and golden, shallow fry or bake in the oven.
You can also top your chicken with bacon/ham/chorizo or salami to add an extra twist.
For the Sauce