Chicken Parmo Recipe
Post pub food for me "growing up" in Birmingham was a curry, in Middlesborough and parts of Teesside it is the chicken parmo. Fried breaded chicken, bechamel sauce, cheese and it is as delicious and as indulgent as that sounds.
Servings 2 Servings
Calories 868kcal
Ingredients
- 2 Skinless Chicken Breasts
- ½ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Flour
- 2 Large Eggs
- 50 g Dried Breadcrumbs ⅓-½ Cup
- 25 g Grated Parmesan Cheese ¼ Cup
- Oil for frying
For the Cheese Sauce:
- 15 g Butter 1 tablespoon
- 15 g Flour 2 tablespoon
- 150 ml Full Fat Milk ⅔ Cup
- ¼ teaspoon White Pepper
- 75 g Grated Cheddar Cheese ⅔ Cup
- 1 tablespoon Worcestershire Sauce
For flavouring the milk (Optional):
- 1 Shallot
- 1 Blade of Mace
- 1 Garlic Clove
- 1 Bay Leaf
Instructions
- Bash the chicken breasts to an even thickness of around 1cm or ¼".
- Season the chicken with salt and pepper.
- Place the flour and breadcrumbs on two separate plates.
- Beat the eggs in a wide bowl.
- Dip each chicken breast into the flour, patting off any excess flour, then into the beaten egg and finally into the breadcrumbs to coat all over.
- Pour the milk into a small saucepan (14-15cm or 6")
- Bash the garlic clove with the side of a knife.
- Grate the cheddar cheese and the parmesan cheese.
- Peel the shallot and cut it in half, and add it to the milk.
- Throw in the mace, garlic clove and bay leaf and bring the milk to a boil, then turn off the heat and allow the milk to cool for 10 minutes.
- Melt the butter over a medium heat and when it begins to foam add the butter, then cook for 3-4 minutes stirring continuously.
- Strain the flavourings from the milk and then add it to the flour mix a little at a time ensuring that you have created a lump-free paste and later sauce before adding more milk.
- Once a sauce has formed, reduce the heat to low, then add the cheddar cheese and Tabasco sauce, then stir continuously until it has melted and formed a smooth sauce.
- Preheat your broiler as hot as it will go.
- Heat a large frying pan (35cm or 14") over a medium-high heat with a 5mm or ¼" deep pool of oil.
- Add the breaded chicken breasts and fry for 3-5 minutes on each side until they are golden and have reached an internal temperature of 73°C or 165°F. Then drain on kitchen paper.
- Transfer the chicken schnitzels to your grill pan, then smother in the cheese sauce, and sprinkle over the parmesan cheese.
- Place under the grill or broiler and cook until the cheese sauce goes bubbly and the parmesan melts and begins to colour.
Nutrition
Serving: 1 | Calories: 868kcal | Carbohydrates: 42g | Protein: 64g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 358mg | Sodium: 1514mg | Fiber: 3g | Sugar: 8g
