So, unless you're from Teesside, North East England. You've probably never heard of a Parmo.
Everyone from Teesside knows what a Parmo is.
They have a Facebook page called Parmo Hunters dedicated to reviewing them with over 26,000 local people following their reviews. The page can be found here: www.fb.com/ParmoHunters
So, What is it?
Like chicken? Like cheese? Like bechemel sauce? Then you'll probably love a Parmo. It's surprising how basic the Parmo is yet how much it's taste and quality can vary. It consists on fresh boneless chicken Brest, butterflied, beaten to flatten out and tenderise within an inch of its life. It's then coated in a mixture of egg white and milk, dipped in breadcrumbs before being deep fried until golden brown. It's them smothered with a generous covering of bechemel sauce then sprinkled with a very generous covering of quality cheese. Usually a mixture of cheddar and red leister. This is then thrown under a grill to finish off for 2-3 minutes before being serv d up usually with a side of salad, chips and a large pot of garlic sauce. It's mouth wateringly tasty and packs an average of 2000+ calories per serving.
Legend has it that It was created in 1958 by a former soldier called Nicos Harris at an American Grill restaurant he owned in Middlesbrough.
The Parmo has started to spread world wide and can now be found in certain places in Spain, America, New Zealand, Australia, Ireland, Dubai and so on.
Check out vice medias documentary on it featuring the Parnon Hunters here:
