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Teesside chicken parmo, the original

Teesside chicken parmo, the original, photographed for Pinch of Mint

By Tom · Updated

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  • Serves 2
  • About 32 min
  • Takes a bit of care

The chicken Parmo or Teesside Parmesan is a dish that originated in Middlesbrough, Teesside. It is made up of breaded chicken covered with white béchamel sauce and topped with cheddar cheese. I grew up in a small town very close to Teesside and have tried many variations of the chicken parmo.

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The recipe

Teesside chicken parmo, the original

The chicken Parmo or Teesside Parmesan is a dish that originated in Middlesbrough, Teesside.

  • Serves 2
  • 20 min prep
  • 12 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
2 servings
Measurements

Ingredients

The béchamel sauce

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A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Begin by taking the chicken breasts (2 breast) and butterflying them. Cut through the chicken breast lengthways until you can open them like a book as shown in the recipe video.

  2. Step 2

    Next, place the butterflied chicken between two sheets of greaseproof paper and flatten using a meat tenderiser or rolling pin until the chicken is around 1cm thick.

  3. Step 3

    Place the breadcrumbs (300 g) onto a plate and set them aside. Do the same with 300g of flour (300 g) and add a pinch of salt and pepper to it. In a bowl mix 2 eggs (2) with 30ml of milk (30 ml).

  4. Step 4

    To coat the chicken in breadcrumbs (300 g), start by placing it in the seasoned flour (300 g) on both sides and then into the egg (2) mixture, followed by the breadcrumbs. Make sure the chicken is completely covered in breadcrumbs.

  5. Step 5

    Now, make the béchamel sauce by melting the butter (30 g) in a saucepan over low heat. Once melted add in the flour (300 g) and stir. Cook this for 2 minutes while stirring to prevent it from burning. Next, add in the milk (30 ml) a little bit at a time, constantly stirring with a whisk until the milk is fully incorporated and you have a smooth sauce. Add in salt, pepper, and nutmeg (¼ tsp). Gently simmer for 5 minutes remembering to stir often.

  6. Step 6

    Heat a deep fat fryer to 180°C-350°F and deep fry the chicken for 3-5 minutes on each side until golden brown.

  7. Step 7

    Place the fried chicken onto a baking tray lined with greaseproof paper and pour the béchamel sauce over the chicken. Grate the cheddar cheese (40 g) over the top and place under a hot grill until the cheese is melted and bubbling.

  8. Step 8: Here's my new and improved chicken Parmo recipe

    You will find the written recipe right here: https://www.pinchofmint.com/post/proper-teesside-chicken-parmo-new-improved-recipe.

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Questions people ask

How long does teesside chicken parmo, the original take?

About 32 min from start to finish, of which 20 min is prep and 12 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 2. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.