Parmo
From Wikipedia, the free encyclopedia
Parmo, short for parmesan, is a much loved food dish and was invented by the Europa Restaurant in Middlesbrough in the North East of England. Its original name was 'Escalope Parmesan'. Much-prized in Teesside and the surrounding region both as a restaurant meal and a take-out snack, it is normally served with chips and a choice of salad, coleslaw or creamed cabbage.
Making a Parmo involves deep-frying a flattened chicken or pork fillet in an egg and breadcrumb batter, then smothering it in Bechamel sauce before topping off with cheddar cheese (the original Parmos were topped with Parmesan cheese, hence the name) and then grilling or baking in the pizza oven. Originally veal was used but later this was replaced by pork. In more recent times chicken became an option. The Parmo is available in two sizes and terminology varies between outlets:
- Large or full Parmo
- Half or regular Parmo. Sometimes known as a Ladies' Parmo
Parmos are also served with the addition of toppings. According to local legend in 1993 a Teesside man asked for some pepperoni to be added to the topping before cooking following which local takeaways added a variety of 'topped Parmos' to their menus. They are usually named after pizza toppings, tend to vary from shop to shop and include:
- Parmo Hotshot - Chicken or Pork, topped with cheese, pepperoni, peppers, garlic butter and chilli
- Parmo Kiev - Chicken only, topped with cheese and garlic butter
- Parmo Italia - Chicken or Pork, topped with cheese, garlic butter and ham, with a further topping of mozzarella cheese
- Parmo Bolognese - Chicken or Pork with Bolognese sauce
- Meat Feast Parmo - Chicken or Pork topped with pepperoni, chicken and ham
The full Parmo is usually served in a pizza box along with its chips/fries and side order due to its large size, though a large round polystyrene tray is becoming increasingly common.
Unfortunately, this item is difficult to find in other regions of the UK. The Parmo Appreciation Society has been set up by students from the area to try and increase the numbers of fans, and to try and get other late night eateries to produce Parmos.
