Teeside Parmo Chicken (4)

I recently visited the Teeside area of the UK and came across this dish on the menu in a number of pubs. Eventually I had to try it, and it was indeed quite tasty, if you forget about the carbs. This version is from Telegraph food. Serve with a green salad, and if you are feeling indulgent perhaps some mashed potatoes or fries.

Teeside Parmo Chicken (4)
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Teeside Parmo Chicken (4)
Print Recipe
  1. In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth.
  2. Heat the milk in a separate pan until it is just about to boil. Gradually add this to the butter and flour mixture, whisking continuously until very smooth. Bring to a simmer, lower the heat and cook for 10 minutes, stirring constantly, then remove from heat.
  3. Season with 2 tsp salt and the nutmeg. Scrunch up a piece of greaseproof paper and soak in cold water. Smooth out the paper and place on the surface of the sauce, and keep it warm.
  4. Pound the chicken fillets between two sheets of greaseproof paper until they are flat and thin. Beat the egg in a shallow bowl. Season the breadcrumbs and pour on to a large plate. Coat the fillets with the egg, then dip into the crumbs, covering them evenly.
  5. Heat the vegetable oil in a large saucepan or deep frying-pan to 160C and deep-fry the chicken fillets until they have turned golden brown. Leave to drain on some kitchen paper.
  6. To serve, pour the béchamel sauce over the chicken fillets then sprinkle over the cheese. Place under a medium grill until the cheese has melted.
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