Original Parmo

The Parmo is a breaded and fried chicken cutlet topped with béchamel sauce and melted cheese, originating in Middlesbrough, England, in the late 1950s. It is a local adaptation of chicken Parmesan, substituting tomato sauce for a creamy white sauce. Key ingredients include a flattened chicken breast coated in breadcrumbs, deep-fried, then smothered in a thick béchamel and a generous layer of cheddar or mozzarella, which is grilled or baked until bubbling. The dish is typically served with chips and salad.

What distinguishes a great Parmo is the balance of textures: the chicken must remain moist and tender with a shatteringly crisp crust, the sauce should be creamy but not cloying, and the cheese must be melted to a golden, slightly browned finish. A poor rendition suffers from soggy breading or a thin, watery sauce.

Regional variations exist across the North East of England. In Middlesbrough itself, as highlighted by the food review series *Only Scrans*, Central Park is cited as a prime venue for the original-style Parmo. While some versions use tomato-based sauce or substitute pork fillet, the Middlesbrough classic remains the benchmark. The Parmo has since gained cult status and appears across Teesside takeaways, each with their own spin on the beloved comfort dish.