#parmo

[baglieg]

[el-is-a-bug]

I’m watching that episode of dropout’s gastronauts…has anyone told Brennan Lee Mulligan about the Teesside parmo yet? It is so dense and wonderful

[sandwichtribunal]

Teesside's Parmo, Not Necessarily A Sandwich

"The combination of the Parmesan and panko breading, the nutmeg of the bechamel, and the slight browning under the broiler brought a surprising nuttiness out of the cheddar" Teesside's Parmo, Not Necessarily A Sandwich

I have been bamboozled, suckered, fooled into writing about this particular Northeastern English delicacy. Delicacy is in fact the wrong word–the Parmo is anything but delicate. Originally a breaded pork cutlet–often served with chicken instead these days–fried up crisp, then covered in bechamel sauce and cheddar cheese before being finished under a broiler, it’s been estimated that a standard…

Teesside's Parmo, Not Necessarily A Sandwich

[sandwichtribunal]

October List Sandwiches and September Wrapup

In October, the Tribunal will be covering Palermo's Panelle, Yorkshire's Parmo, and Utah's Pastrami Burger.

Welcome to October, sandwich fans! As always, a new month brings 3 new sandwiches for the Tribunal to investigate, and there are some good ones coming! But first, as ever, we must review what we learned in September. September’s Tribunal sandwiches included the Mulita, a Mexican melt from Tijuana involving 2 handmade corn tortillas, plenty of Oaxacan cheese, meats like carne asada or carnitas,…

October List Sandwiches and September Wrapup

[daveyboiiiii92]

[cicaklah]

For your ask: Top 5 takeaway meals!

a GREAT question that I am treating as top 5 takeaway meals I've had rather than the five I choose between:

Duck in plum sauce with boiled rice from one place near my house at uni that was so good I ordered it the next day again to check it wasn't a fluke

chips and cheese and salmonella (aka chips cheese and mayo) from efe's burger van followed by sitting in the tiny graveyard next to costa with the light installation that looked like aliens (@crimeandcricket knows whats what)

The time we got takeaway evil eye indonesian food and me and my dad went to pick it up and we had perfect gin martinis together at 11am while waiting for our nasi goreng and soto ayam to be finished.

the vietnamese place that did lamb in garlic sauce, garlic pak choi and extra large boiled rice that was so good but also enough food for a week near the first place I lived in London

any and all parmos I have ever had, up to and including:

a) the first parmo I had at a sleepover at uni where we watched horror movies and I got over my snobbery and any chance I'll be a size 14 again

b) the first hungover parmo I had, which was more memorable than the night out

c) the parmo from the place across the road from my third year flat that put mushrooms and onions on it

d) the first parmo I had outside of teeside and the relief I felt when I had it and it was still good

e) the only parmo I have had in London that my friends did a round trip to Straford to get for me for my 27th birthday, that I ate as pre-game for my birthday party with the hot tub.

[myphotomyday]

[homecookingfoodie]

Parmo Recipe!

Hello Everyone!

This is my hot shot chicken parmo recipe!

Ingredients:

For the Chicken:

2 Chicken Breasts

Breadcrumbs

Flour

1 Large Egg

For the Sauce:

2 Tbsp of Flour

1 Tbsp of Butter

Milk

For the Topping:

1 Small Red Chilli

1 Small Green Chilli

1 Small Red Onion

Grated Cheese

Method:

Start by preheating the oven to 200 degrees celcius and placing your chicken breast (one by one) in between baking paper or cling film and flatten the chicken with a rolling pin until it is around 1.5cm thick

Then set up a breading station, by beating the egg in a bowl, placing the breadcrumbs on a plate and spreading some flour onto a separate plate

3. Start by coating the chicken in the flour, then in the egg and then ensure it is evenly coated with breadcrumbs

4. Heat a Wok or deep large frying pan with 1 inch deep of vegetable oil to 170 degrees celicius

5. Fry the chicken breasts (one by one) in the oil for around 3 minutes on each side

6. While the chicken breasts are frying, make the sauce by melting the butter into a sauce pan on a medium heat

7. Once it is melted add the flour and mix until it all comes together

8. Then add milk little by little until the sauce is your preferred consistency (but do not make it too runny as it needs to stay on the chicken)

9. Once the chicken is cooked, spread the sauce onto the chicken in an even thick layer

10. Then you can top the parmo with your choice of topping, I chose red onion and chillis but it works well with almost all regular pizza topping (especially pepperoni)

11. Then you can cover the parmo with grated cheese and place it in the oven for 10-15 minute or until the cheese has melted and started to brown

Then Enjoy!