h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hello my fellow Teessider. You will also find the our local speciality cooked in the fairer climes of magaluf and tenerife, although as you would expect these are hand-prepared by the finest Middlesbrough/Stockton Chefs money can buy.

It has to be said that The Chicken Parmasan has to be the tenderest option of the two and there is no better place to buy one from than "THE PARMASAN HOUSE" in Stockton on Tees the originator of parmo's in 1978.

RECIPE

Take one Chicken breast fillet. Slice it through the centre being careful not to penetrate to the work surface and open it out to form a butterfly shape.

Brush the Breast with whisked egg and then coat with breadcrumbs and drop into a deep fat fryer.

While that is cooking prepare a bechamel sauce by mixing the following ingredients until they are thick and claggy.

1 cup of milk
1 cup of flour
1 cup of grated cheese
a dash of parmasan cheese

Remove the chicken from the fryer and place it onto a grilling pan or oven tray. Spread the bechamel sauce over the chicken and then top it all with about a whole block of Coloured strong chedder cheese(you
will now see that this is not a low cal dish by any means but a calorific overload guaranteed to cure any hangover and not return to the pavement like its fiendish cousin the pizza)

Place the whole lot under the grill until the cheese starts to turn golden brown and serve, and this is the only way to accompany it, with a portion of creamed white cabbge and chips with Garlic Mayo.