Chicken Parmo is a delicious and popular dish that originated in the North East of England. It is a unique take on the traditional Italian dish, Parmigiana, which is usually made with eggplant (aubergine) as the main ingredient.
The Chicken Parmo is a breaded and fried chicken cutlet topped with a rich and creamy béchamel sauce, and melted cheese, and is always served with chips or salad.
In this article, we will explore the history and origins of the Chicken Parmo, its ingredients and preparation, as well as where to find the best versions of this dish in Saltburn and beyond.
The dish has become a staple of the North East cuisine, with many local restaurants and takeaways offering their own versions of the dish, such as Allesi’s. It has also gained popularity outside of the region, with many people curious to try this unique and tasty dish.
History of The Chicken Parmo
The origins of the dish are somewhat disputed, with several restaurants in Middlesbrough claiming to have invented it. One of the most commonly cited stories is that it was created by a chef named Nicos Harris, who moved to Middlesbrough from Cyprus in the 1950s and worked at The American Grill restaurant. Harris is said to have created the dish as a way to cater to the tastes of local steelworkers, who were looking for a hearty and filling meal.
Another theory is that the dish was brought to Middlesbrough by Italian immigrants who had settled in the area. They may have been inspired by a similar dish from their homeland, such as chicken parmigiana, which also involves breaded chicken and cheese.
