Parmos… the breaded chicken and cheese dish that divides the nation. Some love them, some can’t stand them, and some have never heard of them. There’s been debate are around the ‘we are parmo’ banners and their potential link to obesity, and there’s awards for the very best of the best. And no matter what your stance is on parmos, I think it’s safe to say that they’re here to stay.
Now, I bloomin’ love a parmo (in moderation, of course). If you slice me open, I’m pretty sure I’d bleed bechamel sauce and cheese. And I’ve sampled lots of different ones in my time, so I know where my favourites are. But what, exactly, makes a good parmo? In this blog post, I’m going to be sharing my opinions on what the best parmos look and taste like, so feel free to tell me your thoughts in the comments!
What is a parmo?
If you’re from across the pond or even from an area of England that isn’t classed as ‘the North’, you may not have actually heard of a parmo before. To put it simply, a parmo is a breaded and fried cutlet of chicken, topped with bechamel sauce and melted cheddar cheese. It originates back to World War II, when a United States chef was wounded and brought to a UK hospital for treatment. He moved to Middlesbrough in 1958, opened a restaurant on Linthorpe Road and created the iconic Boro dish. And since then, they’ve become a staple across the Teesside area!
What makes a good parmo?
Whether you have chicken, pork or veggie, there are certain things or tick boxes that parmos need to meet in order to be really good. As I’ve mentioned, these are all totally my opinion, but I’m interested to see if you agree.
1. A good thickness to the base
There have been times where a parmo has been too thin and dry, or too chunky (and frankly, underdone), and we don’t want either of those things. A parmo needs to have some body to it, but not too much that it’s like a mountain. For example, if it’s a classic chicken parmo, it should be beautifully butterflied, but not crushed to a pulp so that it maintains a decent thickness.
2. Creamy and silky bechamel sauce
One of my biggest pet peeves in a parmo is thick or lumpy bechamel sauce. The thought alone gives me the shivers! A proper bechamel sauce should be smooth with an almost custard-like consistency. Avoid clumpy or stodgy bechamel at all costs.
3. A good ratio of base, bech and cheese
Don’t you just hate it when a parmo has way too much bechamel sauce or not enough cheese? The ratio needs to be spot on, with a good base (like I mentioned in the first point), bechamel sauce that covers the top right to the edges, and cheese that creates a gooey layer over the whole thing. The bech shouldn’t be as thick as the base and the cheese should be the thinnest layer, but still cover the top properly. That’s not too much to ask, is it?
4. No soggy bottoms
In the wise words of Mary Berry, we don’t want to see any soggy bottoms. While a parmo is an oily dish and I can excuse a bit of a juicier base, the chicken, pork or veggie choice should be crispy. I like my parmo base to have a soft crunch to it, rather than a mouthful of soggy breadcrumbs.
5. No extra charge for garlic sauce
Teessiders, we all know the best way to eat a parmo is with garlic sauce. So why do we settle for parmos that don’t come with garlic sauce on the side? It’s a real annoyance of mine when you have to buy garlic sauce separately, but I’ll always do it because I can’t have a parmo without. I reckon we need more places that offer garlic with their parmos!
6. Sides count for everything
As is common with a parmo, there should be a side of chips and a salad. However, there needs to be a good balance of chips to the parmo. This is a filling dish, no doubt about it, so the last thing you want is loads of chunky chips to pile on top of your already full stomach. Keep chunky chip numbers down or opt for something a little thinner. The salad also shouldn’t have lots of dressing on. I find when I have a bit of salad with a parmo and there’s too much dressing, it’s all I can taste. It just needs to be basic, with a minimal amount of drizzle on top.
I’d love to know what you lot think about what makes a good parmo, so please share with me in the comments! And also let me know where your favourite spots are for some cheesy, chickeny goodness.
If you want to read some more parmo-y goodness, check out these blog posts:
- Good Parmo Guide: The Best Restaurants In Teesside For A Parmo
- Good Parmo Guide: The Best Takeaways In Teesside For A Parmo
- How To Make The Perfect Teesside Parmo At Home
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