Chicken Parmo
Made famous in Northern England, this crispy fried chicken coated with a cheesy béchamel sauce is delicious.
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Servings: 2
Ingredients
- 2 Chicken breasts
- 80 g Plain flour
- 2 Eggs lightly beaten
- 150 g Breadcrumbs
- 100 g Red Leicester cheese grated
Béchamel sauce:
- 25 g Butter
- 25 g Plain flour
- 260 ml Milk
- 40 g Parmesan grated
- ½ tsp Nutmeg
Instructions
- Start by making the béchamel sauce, in a pan add the butter and melt it over a medium heat. Sprinkle in the flour and stir it well until it forms a sandy paste. Cook for a minute.
- Pour in the milk, then use a whisk to beat it. Continue to cook until it thickens.
- Turn off the heat, then add the parmesan and nutmeg and mix well. Season with salt and pepper. Set it aside.
- Preheat the oven to 180C Fan, or the grill to a medium-high setting.
- Pop the chicken breasts each into a sandwich bag, then use a rolling pin or a meat hammer to bash until it’s an even thickness. You want it to be about 5mm thick.
- Pop the flour, eggs, and breadcrumbs each into separate bowls/trays. Coat the chicken in the flour first, then the beaten egg and finally the breadcrumbs.
- Heat a good amount of cooking oil in a large frying pan, sprinkle in some breadcrumbs, and when they sizzle the oil is hot enough.
- Shallow fry the breaded chicken until it’s golden and crisp on both sides. You might need to do one at a time depending on the size of your pan.
- Remove the chicken from the pan, firstly onto kitchen paper to get rid of any excess oil, then onto an oven proof dish.
- Spoon over some of the béchamel sauce, then top with some grated cheese.
- Pop them either in the oven, or under the grill until the cheese has melted. Enjoy.