About: Parmo

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

The humble Parmo - A Teesside delicacy Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo. It's thought that the humble Parmo was created by Nicos Harris in 1958, at 'The American Grill' restaurant he owned on Linthorpe Road in Middlesbrough.

Attributes	Values
rdfs:label	Parmo
rdfs:comment	The humble Parmo - A Teesside delicacy Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo. It's thought that the humble Parmo was created by Nicos Harris in 1958, at 'The American Grill' restaurant he owned on Linthorpe Road in Middlesbrough.
sameAs	dbr:Parmo
dcterms:subject	Cheddar Recipes Chicken Recipes Pork Recipes English Meat Dishes
abstract	The humble Parmo - A Teesside delicacy Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo. It's thought that the humble Parmo was created by Nicos Harris in 1958, at 'The American Grill' restaurant he owned on Linthorpe Road in Middlesbrough. The original name for a Parmo was 'Escalope Parmesan' and was made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, accompanied by chips and a choice of salad, coleslaw or creamed cabbage. The modern Teesside Parmo has similarities to veal or chicken Parmigiana which is commonly eaten in Australia.

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