Chicken Parmo Recipe
Chicken parmo is a beloved dish in Teesside, UK, often enjoyed as a takeaway treat. However, with this easy chicken parmo recipe, you can recreate the deliciousness in the comfort of your own kitchen.
Ingredients
- Large chicken breasts
- Plain flour
- Garlic powder
- Smoked paprika
- Cayenne pepper
- Eggs
- Panko breadcrumbs
- Parmesan cheese
- Light butter
- Skimmed milk
- Whole nutmeg
- Red Leicester cheese
- Light mature cheddar cheese
Instructions
- Slice the chicken breasts horizontally and flatten them to a thickness of 1 cm.Large chicken breasts
- Create three stations: one with flour and spices, one with beaten eggs, and another with breadcrumbs and Parmesan cheese.Garlic powder, Smoked paprika, Cayenne pepper, Eggs, Panko breadcrumbs, Parmesan cheese
- Coat each chicken breast in flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.Plain flour
- Place the coated chicken on a greased baking tray.
- Bake at 220°C for 20 minutes, flipping the chicken halfway through to ensure even baking.
- While the chicken is cooking, prepare the bechamel sauce. Start by melting butter in a saucepan, then whisk in flour until smooth.Light butter
- Gradually add milk to the saucepan, stirring constantly until the mixture thickens.Skimmed milk
- Season the bechamel sauce with nutmeg, salt, and pepper to taste.Whole nutmeg
- Once the chicken is cooked, top each breast with the bechamel sauce, and sprinkle red Leicester and cheddar cheese on top.Light mature cheddar cheese, Red Leicester cheese
- Return the chicken to the oven and bake for an additional 4-5 minutes, or until the cheese has melted and turned golden brown.
- Remove the chicken parm from the oven and serve it with your choice of accompaniments.