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 Parmo's 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'
I hail from Middlesbrough originally hoem of the Parmo and Jorney South.
Can anyone beat that?