Poultry
Parmo
England, United Kingdom
A Teesside dish of a breaded chicken cutlet deep-fried, topped with béchamel sauce and Cheddar cheese, then grilled until bubbling.
Original eatfuls sticker artwork
What it is
A closer look at Parmo.
A Teesside dish of a breaded chicken cutlet deep-fried, topped with béchamel sauce and Cheddar cheese, then grilled until bubbling.
What to look for
Know it when you find it.
A flat, golden, cheese-smothered cutlet served with chips and salad; a Middlesbrough takeaway icon since the 1950s, despite the Italian-sounding name.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Parmo.
England, United Kingdom
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Papua New Guinea
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Côte d'Ivoire
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A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.
Italy
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Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Andorra
Duck with Winter Pears
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Andorran duck breast with caramelised pears and mushrooms.
Angola
Cabidela
Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.
Bali, Indonesia
Betutu
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Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Yogyakarta, Indonesia
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