THE PARMO (BETTER THAN A CHICKEN PARM?) | SAM THE COOKING GUY 4K
2,113,957
Published 2020-09-30
00:00 Intro
2:19 Making béchamel
5:00 Flattening chicken
6:30 Prepping breading station
8:48 Breading chicken
10:45 Deep frying chicken
12:25 Building & broiling
14:33 Plating
16:12 First Bite
17:29 Outro
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🔴 INGREDIENTS:
➔Boneless Chicken Breast
➔Eggs
➔Avocado Oil
➔Shredded Cheddar
➔Shredded Monterey Jack
⭕ FOR THE BECHAMEL SAUCE...
➔Butter
➔Garlic
➔Flour
➔Milk
➔Salt
➔Pepper
⭕ FOR THE SEASONED FLOUR
➔Flour
➔Salt
➔Pepper
➔Onion Powder
➔Smoked Paprika
➔Cayenne Pepper
⭕ FOR THE BREAD CRUMBS...
➔Bread Crumbs (I used Panko)
➔Parmesan
➔Bacon Bits
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK
All Comments (21)
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As someone who was born in Middlesbrough, this absolutely made my day. Accent was a tad off though 😂
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“I fear it will rip... being beaten dry.” Ahh yes. Every boy learned this at a young age
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Parmo is said to have been created by Nicos Harris, a chef with the United States Army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant, The American Grill, on Linthorpe Road, where he created parmo in 1958. His son-in-law, Caramello, still lived in Teesside as of 2014, continuing the family tradition
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Being a native of Teesside, aside from the egg on top this is great work you've done looks delicious and I'll definitely try your additions like the bacon, spices & parma cheese. But it's always served with a garlic sauce and chips (fries) with salad.
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A Canadian Jew, cooking a UK dish, in southern California USA. Love it.
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As a proud Teessider I have to say well done sir. I am having bacon in my breadcrumbs from now on. Oh, and we're not Cockneys. Just so you know. UTB!
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Sam I just want to say thank you for presenting all these amazing dishes. You inspired me to start cooking again . I’ve made a few of your recipes so far and turned out amazing. I didn’t happen to see a direct link to your website for the recipe on this one.
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OMG!!!!! The Parmo was excellent and I now have a new favorite! I used your recipe Sam. I'll be making this for my kids and grandkids. I have no doubt that The Parmo will go over well! Thank you for the recipe.
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This is crazy, how am I watching Sam cooking a Parmo 😂. Hi from the North East UK 🇬🇧
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As a Brit I publicly endorse the use of Bacon at all times, every time and without question.
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I’m making this for my wife in a couple days . Thx for new ideas and love the channel you guys rock
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Gorgeous! Educational and entertaining. Thank you!!!
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It's like chicken parm and chicken fired steak had a gorgeous baby! 🤗
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"OK, I'll do a Teesside Parmo!" He says in a Cockney accent! Funniest thing I've seen all week! :D
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You people have got like the Best Show on YouTube!! Seriously, very enjoyable and I enjoy that the family is involved.
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The speed he breaded the chicken really changed me. Letting the bread crumbs soak in a little before you coat the other side makes so much sense. Game changer!
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"I fear it will rip when beaten dry" Max was sleeping on this comment.. how did you not capitalize on this moment. I'm triggered
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As a person from middlesbough where the parmo comes from, i think that looks good!
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As a southern American (Tennessee!), accent and all, I would love to see you make some southern dishes. Biscuits and gravy? (White gravy, sausage gravy.) Country fried steak? Cmon, we're notorious for making everything fattening,.so imagine what you could do! Enjoy! 😀
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My mouth wont stop watering. This looks unbelievable.
