The Parmo or Parmesan is a slab of pork or chicken bashed flat, rolled in breadcrumbs and deep fried.
The godfather of the Teesside Parmo was Nicos Harris, a chef with the American army in the Second World War. He was wounded in France but was treated in a British hospital.
Eventually, he moved to Middlesbrough and opened a restaurant on Linthorpe Road where he created the Parmo at The American Grill in 1958; His son-in-law Caramello still lives in Middlesbrough and continues the family's proud Parmo tradition.
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