Parmo

A dish most prominent in Middlesbrough (north east england) and surrounding areas, but originating from Australia, first introduced to Middlesbrough town by the Europa take-away. The dish consists of a piece of meat (usually chicken, but pork and beef alternatives are common) filleted or beaten thinly Aprox 1cm thick, breaded and then usually deep fried (can be oven cooked), to be then topped with bechamel sauce (a cheese sauce variation can be used) and then topped with cheddar and mozzarella and grilled. additional topping's but to name a few are: Bolognese, Hawaiian (ham and pineapple), Hot shot (pepperoni, garlic sausage, salami and jalapeno peppers) and, Zeno (mushroom slices, garlic butter) usually accompanied by chips and salad with additions such as garlic and chili sauce, the dish is not to everyones tastes but is a hit with teessider's!