chicken-parmo
The Chicken Parmo originates from Teesside, northern England and was created in the 1950s by Nicos Harris, a chef and former American GI of Greek descent. Inspired by Italian and American cuisine, he adapted the dish into what has become a beloved takeaway staple in the region. A golden breadcrumb-coated chicken breast is fried and then smothered in rich tomato sauce and bubbling mozzarella and Parmesan cheese. Paired with perfectly seasoned, crispy potato wedges, this hearty dish brings ultimate comfort straight to your table.
Ingredients
4 large potatoes, scrubbed and cut into wedges
4 large chicken breasts
4 tbsp plain flour, seasoned with salt and pepper
🔒 The full recipe is members-only
30 more ingredients · 12 steps locked.
Unlock the full recipe — $5.99/mo