The chicken parmo is a Teesside institution and the perfect way to end a night out. The dish was shared with the world when it was cooked up by Anthony O’Shaughnessy on Master chef in 2018. Following its appearance, the dish drew criticism for its high-calorie content. But our thoughts are the same as all good things in life, enjoy it in moderation!
The dish is simply made with a fried breaded chicken escalope, topped with bechamel sauce and cheddar cheese. Although it was traditionally made with pork the recipe has changed over the years.
The cheese used can sometimes be a brighter orange or a mix of various cheeses. However, we’ve gone for a standard, mature British cheddar.
Over the years restaurants have served up new takes on the parmo from Pizza Parmos to Parmo Burgers. Well, we’re sticking with the traditional Teesside parmo recipe so we hope you enjoy…in moderation!
- 30 g Butter
- 30 g Plain flour
- 1 tsp Ground nutmeg
- 300 ml Milk
- 2 Chicken breasts
- 2 Large eggs
- 300 g Breadcrumbs
- 150 g Cheese
- Melt the butter and stir in the flour and nutmeg.
- Slowly whisk in the milk and simmer on medium heat until the sauce is thickened.
- Flatten two chicken breasts between greaseproof paper.
- Dip the flattened chicken in egg then breadcrumbs. Shallow fry in oil at 170°C for 3 1/2 minutes each side.
- Cover the fried fillets in bechamel sauce and top with cheddar cheese. Finish under a medium grill for 6 minutes.