Parmo

Introduction

History

The origins of Parmo can be traced back to the 1950s in the Teesside region of England. It is said to have been inspired by Italian-American cuisine, particularly chicken or veal Parmesan. Over the years, Parmo has become a beloved comfort food in the area, with many local restaurants and takeaways offering their own unique variations of the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pound the meat fillet until it is evenly flattened to ensure even cooking.

- Season the flour and breadcrumbs well to add flavor to the dish.

- Be careful not to overcook the fillet when frying and grilling to prevent it from becoming tough and dry.

- Use a good quality mature cheddar cheese for a rich and flavorful topping.

Serving Suggestions

Parmo is traditionally served with chips and salad, but you can also enjoy it with garlic bread or coleslaw for a complete meal.

Cooking Techniques

Make sure to pound the meat fillet evenly to ensure even cooking.

- Fry the fillet until golden brown and crispy before adding the béchamel sauce and cheese.

- Grill the fillet until the cheese is melted and bubbly for a delicious finishing touch.

Ingredient Substitutions

You can use gluten-free breadcrumbs for a gluten-free version of Parmo.

- Substitute the béchamel sauce with a white sauce made from almond milk for a dairy-free alternative.

Make Ahead Tips

You can prepare the breaded fillets in advance and refrigerate them until ready to fry and assemble. The béchamel sauce can also be made ahead of time and reheated when needed.

Presentation Ideas

Serve Parmo on a large platter with the chips and salad arranged around the fillet for an impressive presentation. Garnish with fresh herbs or a drizzle of garlic sauce for added flavor.

Pairing Recommendations

Parmo pairs well with a crisp white wine such as Sauvignon Blanc or a light beer like lager. You can also enjoy it with a refreshing lemonade or iced tea.

Storage and Reheating Instructions

Leftover Parmo can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

A typical serving of Parmo can contain around 600-800 calories, making it a high-calorie dish best enjoyed in moderation.

Carbohydrates

The carbohydrates in Parmo mainly come from the breadcrumbs used to coat the meat fillet. A typical serving of Parmo may contain around 30-40 grams of carbohydrates.

Fats

The fats in Parmo come from the frying process, as well as the cheese and béchamel sauce used to top the fillet. A serving of Parmo can contain around 30-40 grams of fat.

Proteins

The protein in Parmo comes from the meat fillet, which is a good source of this essential nutrient. A serving of Parmo can provide around 30-40 grams of protein.

Vitamins and minerals

Parmo is not particularly rich in essential vitamins and minerals, but it does provide some calcium from the cheese and béchamel sauce.

Alergens

Parmo contains gluten from the breadcrumbs and dairy from the cheese and béchamel sauce, making it unsuitable for those with gluten or dairy allergies.

Summary

Parmo is a rich and indulgent dish that is high in calories, fats, and carbohydrates. It is best enjoyed as an occasional treat due to its high calorie content.

Summary

Parmo is a delicious and indulgent dish that is sure to satisfy your cravings for comfort food. With a crispy breaded fillet, creamy béchamel sauce, and melted cheese, Parmo is a true crowd-pleaser that is perfect for a hearty meal. Enjoy this Teesside classic with chips and salad for a complete dining experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Parmo. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and I always looked forward to trying out new recipes with her.

On this particular day, Maria had something special planned for lunch. She told me that she was going to make Parmo, a dish that she had learned to make from her Italian grandmother many years ago. I had never heard of Parmo before, but Maria assured me that it was a delicious and comforting dish that would soon become one of my favorites.

As Maria began to gather the ingredients for Parmo, she told me the story of how she had learned to make the dish. It all started when she was a young girl, spending summers in Italy with her grandmother. Maria's grandmother was a wonderful cook, and she loved to teach Maria all of her favorite recipes.

One day, Maria's grandmother decided to teach her how to make Parmo, a traditional Italian dish that was popular in their family. Maria watched with wide eyes as her grandmother expertly seasoned the chicken, coated it in breadcrumbs, and fried it to golden perfection. The smell coming from the kitchen was intoxicating, and Maria couldn't wait to taste the finished dish.

When the Parmo was finally ready, Maria's grandmother served it with a side of spaghetti and a generous sprinkling of grated Parmesan cheese. Maria took her first bite and was instantly hooked. The combination of tender chicken, crispy breadcrumbs, and savory cheese was unlike anything she had ever tasted before.

From that day on, Maria made Parmo regularly for her family and friends. She quickly became known for her delicious version of the dish, and she was always happy to share the recipe with anyone who asked. And now, she was sharing it with me.

As Maria walked me through the steps of making Parmo, I couldn't help but marvel at the simplicity of the dish. It was made with just a few basic ingredients, but the flavors were rich and satisfying. Maria explained that the key to a good Parmo was to use high-quality chicken, season it generously, and fry it until it was crispy and golden brown.

I watched as Maria expertly breaded the chicken, fried it in hot oil, and then topped it with a generous helping of marinara sauce and melted mozzarella cheese. The dish looked absolutely divine, and I couldn't wait to dig in.

When the Parmo was finally ready, Maria served it with a side of garlic bread and a simple salad. We sat down at her kitchen table and dug into the piping hot dish. The chicken was tender and juicy, the breadcrumbs crispy and flavorful, and the cheese melted and gooey. It was a truly unforgettable meal.

As I savored each bite of the delicious Parmo, I couldn't help but think about the power of food to bring people together. This simple dish had been passed down through generations, bringing joy and comfort to countless families. And now, I had the privilege of learning how to make it from my dear friend Maria.

As I finished my meal, I knew that Parmo would always hold a special place in my heart. It was more than just a recipe – it was a connection to the past, a reminder of the love and care that went into every dish. And as I thanked Maria for sharing her recipe with me, I knew that I would carry on the tradition of making Parmo for my own loved ones, passing down the recipe for generations to come.

Categories

| Cheddar Recipes | Chicken Recipes | English Meat Dishes | English Recipes | Pork Recipes |

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