Posh parmo

Last week The Boy decided to re-imagine parmo, Teesside's celebrated post-beer late-night dish of choice, as an upscale entree.

The basic recipe involves breaded chicken, deep-fried, topped with white sauce and cheese and thrown under the broiler.

The Boy's version began with a trip to WholeFoods: organic free-range chicken breast (pounded thin), dipped in free-range egg and coated in organic Italian breadcrumbs, then pan-fried in extra virgin olive oil. Meanwhile, I made a quick bechamel sauce with plenty of local butter, ready to pour over the chicken. We topped the whole thing with grated year-old Vermont cheddar and, well, threw it under the broiler.

And served it with a simple salad of greens, pear, oranges and tomato.



As my people would say, "Aye, that's canny scran, that, knowworrameanlike?"