Make your own classic Chicken Parmo at home with this easy recipe.
Originating in Middlesbrough, Teesside, the Parmo is a crispy piece of breaded chicken topped with white béchamel sauce and cheese.
Here’s how to make your own at home in around 30 minutes. The ingredients below will make for the single serving.
- 1 chicken breast
- 2 seperate tablespoons of plain flour
- 1 egg, beaten
- 1 tablespoon of butter
- 125ml milk
- Salt and pepper
- Pinch of ground nutmeg
- Grated cheese
How to make a Chicken Parmo:
- Pre-heat the oven to 180 degrees.
- Butterfly the chicken breast by slicing down the side lengthways but being careful not to cut all the way through. Open up the chicken breast and flatten to less than 1cm thick.
- In three individual bowls, add one tablespoon of the flour, beaten egg and breadcrumbs. Season the chicken with salt and pepper and then coat with the flour, eggs and breadcrumbs in turn, gently shaking off any excess.
- Place the chicken on a baking tray lined with parchment paper or greased with a little oil.
- Bake for 20-25 minutes until crisp. Flip over halfway through cooking.
- While the chicken cooks, work on the sauce: Gently melt the butter over a medium-low heat. Add in the remaining tablespoon of flour, stirring constantly until a smooth paste forms. This should only take a few minutes.
- Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Season with the salt, pepper and nutmeg to taste. Reduce to a simmer and cook through, continuing to stir, for a further few minutes until thickened.
- Once chicken is cooked, remove from the oven and turn on the grill on a high heat.
- Pour the sauce over the chicken and top with handfuls of grated cheese.
- Grill until the cheese has melted.
- Enjoy with some garlic sauce and chips!