It’s a brave food blogger who takes on a modern regional classic! I was interested to see this recipe to create the Teesside favourite of chicken parmo for a dining-in audience. The WWfoodie offers the full ingredients and methods for this ‘fakeaway’ along with the helpful accompanying serving suggestion:
“Serve your Parmesan with oven chips and a sharp little salad of cherry tomatoes dressed in balsamic vinegar.”
Enjoy 
Thank you for the mention! I’d never heard of Parmos at all till I moved to the North East – and I do think they have a charm of their own which deserves wiser recognition
Sx
…or wider. But wise recognition is always good…