If you're not from the north-east of England, you're probably scratching your head and wondering what a parmo is. Well, it's a flattened out chicken breast, coated in breadcrumbs and smothered with bechamel sauce and cheese. Parmos are very popular in the area around Middlesboro and are frequently consumed late at night after a drinking session.
It is thought the name comes from a corruption of 'parmesan', although the cheese used in takeaways is more likely to be cheddar.
Your chicken should be boneless and skinless. Trim off any bits of fat or sinew, and carefully slice the breast horizontally as thinly as you can. You want the slices to stay connected. Flatten the meat by bashing it with a rolling pin. Coat it in flour, beaten egg and breadcrumbs. Fry in oil for about 5 minutes, until golden.
Melt the butter in a small saucepan, stir in the flour and when it is all combined, pour in the milk. Bring to the boil, stirring frequently. Add a pinch of salt and about half of the cheese. Pour the sauce over the chicken, spreading it in a thin layer. Sprinkle the remaining cheese on top and place under a hot grill for about ten minutes or until the cheese has melted.
Serve with chips, salad, and a squirt of garlic sauce.