Until I moved away from the North East I didn't realise that most of the country is missing out on this chickeny cheesey treat.
First, a few things to clarify.
Parmos are a north eastern delicacy. You can only buy parmos in the north east. I have not managed to find an acceptable parmo outside of the North East so it is advisable to make them at home instead.
Don’t let anyone fool you with a parmigiana or similar. There is NEVER tomato on a Parmo, and don’t dare try and use an aubergine in it.
For this recipe only I am embracing the mother tongue. Enjoy – and if you don’t like it keep it to yourself, this is my heritage.
Ingredients (Serves 4 Teessiders or 6-8 regular people)
4 x chicken fillets
2 eggs, beaten (ideally by someone outside ‘Spoons)
Golden Breadcrumbs. Not natural please, golden ones. You want that orange hue.
Grated Cheddar for topping. Again, orange please for authenticity.
Oil for frying
For the béchamel:
1 jar Dolmio white lasagne sauce (you can make it if you insist, but no self-respecting Boro person would do that)
Method
Make sure you take the meat out of the fridge and allow it to reach room temperature, you want to die road racing your Subaru, not via chicken.
Place each breast on a chopping board and cover with cling film. Make a ‘ladz’ joke about breasts.
Beat the life out of each breast as if it tried to rob your last can of Stella (until flat)
Dredge the meat – first into the egg, then the breadcrumbs. Ensure that the coating is even all over then set aside. Should look orange and crusty, like a Boro girl with goosebumps (coats are for grandmas).
Add oil to a large frying pan and heat. ‘But I’m going to bake it too?’ I hear you cry. Yes, but how else will we add the scent of frying to your hair?
Fry the fillets (one at a time) for approximately 2 minutes on each side, till the breadcrumbs have turned golden.
Place onto a baking tray and cover with a couple of spoons of bechamel and then some grated cheese
Place the fillets into a preheated oven at 180C for 15-20 minutes to finish them off. (until the chicken is cooked through)
Serve with chips, salad (cabbagey pizza shop style if poss), garlic mayo and a Blue Wkd. We talk more about garlic mayo here - it's important.
Want veg on the side instead? Yerjoekinarnya? Southerner.
Freezing
Yes, you can freeze them! You just need to miss out the frying step so:
Flatten chicken
Dredge in egg then breadcrumbs until coated
Place in a foil tray and cover in bechamel and grated cheese
Lid/cling film and freeze
Defrost thoroughly
Cook in oven for 20-25 minutes. If you’ve used a foil tray to freeze you can whack it straight in, no washing up!
I recommend trays like these as the lid helps protect them in the freezer.
Update!
My work pals have been making parmos in lockdown and I couldn't be more proud!
Comments