According to Wikipedia - “The Parmo, or Teesside Parmo, is a dish originating in Middlesbrough, Teesside,a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.”

OK, I’m sure we’ll get in bother for fiddling with a classic hearth attack on a plate dish – But do we care? The Pork Shoulder steaks were on offer at £2.03 for 5. So off they shuffled individually rapped to the freezer.

This might sound a bit time consuming, but it was worth it!

Ingredients:-

1 Pork Shoulder steak per person
Egg for an Egg wash
Seasoned Breadcrumbs (Gluten free in our case)
Italian style grated Cheese

For the Tomato sauce:-

1 tin of chopped Tomatoes
Onion Salt
Garlic Salt
Mixed Herbs
A dash of Cider Vinegar

To Dress:-

Crated Cheddar Cheese
Italian style grated Cheese
Dried Basil

Method:-

(1) Mix the Italian style grated Cheese into the Breadcrumbs and set aside.
(2) Beat the Egg to make an Egg wash.
(3) Coat the Pork on both sides with Egg wash and then coat in Breadcrumbs on all sides.
(4) In a pan add all the Tomato sauce ingredients and simmer for 20 minutes.
(5) Fry the steaks on a medium heat on both sides until golden brown and cooked through.
(6) Spoon the Tomato sauce over each steak.
(7) Heat the grill.
(8) add lots of the grated Cheese and Basil mix over the Tomato sauce.
(9) Place under the grill until the Cheese has melted and crisped slightly.

We served ours with handmade stuffing balls and hand cut chips. A bit of an odd combination, but really tasty…….