Parmo
Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, North Yorkshire, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese. The name of the dish is a reference to the dish chicken parmigiana, which is made with tomato sauce and mozzarella cheese. In an April 2019 survey, parmo ranked 20th in Britain's Top 20 Favourite Takeaways. History. Origins. Parmo is said to have been created by Nicos Harris, an Italian navy chef. He  was wounded off the coast France, and brought to the United Kingdom to be treated at what is now James Cook Hospital, Middlesbrough. He stayed in Middlesbrough and opened a restaurant, The American Grill, on Linthorpe Road, where he created parmo in 1958. His son-in-law, Caramello, still lived in Teesside as of 2014, continuing the family tradition. Supermarket sales. In 2009, supermarket chain Asda started selling parmo in their shops in Teesside. They claimed they were selling 6,000 chicken parmos a week, making them at the time the shop's fastest-selling line. Asda later expanded this line  to branches outside Teesside. Variations. Common parmo variants include additional toppings and preparations of the meat. These include: Nutritional information. In 2007, North Yorkshire Trading Standards conducted a survey of 25 fast food dishes. A large parmo with chips and salad they tested contained about 2,600 calories and 150g of fat.