How to make a PARMO! Middlesbrough's Teesside Chicken Parmesan recipe AND the Stanley Hollis story!

The world famous Boro Chicken Parmo recipe here lads and lasses. Perhaps Middlesbrough's greatest gift to the world. Apart from Stanley Hollis of course. War hero and the only recipient of the Victoria Cross on D-Day. I'll show you how to make a Hot Shot chicken parmesan and teach you a little bit about Teesside's bravest son. I must admit, I get a bit watery eyed when I think about these two Teesside legends. Enjoy!

Bechemel Parmo sauce recipe (enough for 4 large parmos):

500 ml of milk
1 medium onion (chopped coarsley)
7 fresh peppercorns
Bay leaf
Salt to taste
75g melted butter
80-100g of flour (enough to make a solid ball with the butter)

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Read more about Stanley Hollis here: https://www.thehistorypress.co.uk/art...

Credits:

Everyone back to mine for a Parmo! - Stolen from the late great Alastair Brownlee RIP.

D Day map pic - Operations Greenwood and Pomegranate Normandy July 1944 EN.svg: Philg88Derivative work: Hogweard / CC BY (https://creativecommons.org/licenses/...)

British troops wading ashore - War Office official photographer, Wooldridge (Sgt) / Public domain

Beach landing pic 1 - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain

Beach landing pic 2 - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain

German stronghold pic - No 5 Army Film & Photographic Unit, Midgley (Sgt) / Public domain

Up the Boro!

#theteessidechef