TEESSIDE Chicken PARMO is the BEST!

Teesside Chicken Parmo is a beloved dish from the Teesside area in northeast England. It's essentially a breaded chicken breast that's been deep-fried, then covered with béchamel sauce and a generous layer of cheese before being grilled or baked until the cheese is bubbling and golden. Often served with chips (french fries) and a salad, the Chicken Parmo has become a staple of the region's culinary landscape, celebrated for its hearty and comforting qualities.

This dish is thought to have been inspired by the Italian Parmigiana but with a distinctively British twist. It has gained such popularity in its home region that it can be found in many eating establishments, from takeaway shops to pubs and restaurants. The Parmo has even been the subject of competitions and festivals, highlighting its significance in Teesside's culture and cuisine.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

chicken breasts
Salt and pepper, to taste
100g (about 1 cup) all-purpose flour
2 large eggs, beaten
200g (about 2 cups) breadcrumbs
100g (about 1/2 cup) parmesan cheese, grated
150g (about 1/3 lb) mozzarella cheese, grated
500ml (about 2 cups) béchamel sauce
bacon bits ground - optional
Vegetable oil for frying
Optional for serving: fresh salad, chips (fries), lemon wedges

Béchamel Sauce Ingredients:

50g (about 3 1/2 tablespoons) butter
50g (about 1/2 cup) all-purpose flour
500ml (about 2 cups) milk
Salt and white pepper, to taste
A pinch of nutmeg

Quick Béchamel Sauce Ingredients

small knob of butter
-1 tbsp cornstarch/cornflour
500ml (about 2 cups) milk
Salt and white pepper, to taste
parmesan cheese, grated


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