Chicken (Parmo) Parmesan
A homemade Middlesbrough classic
1 chicken breast
1 slice of bread, processed to breadcrumbs
1 egg, beaten
2 tbsp flour
Handful grated cheddar
- Flatten the chicken until it is roughly 2cm thick.
- Coat in one tbsp of the flour, then in the beaten egg and finally roll in the breadcrumbs until thoroughly coated.
- In a little vegetable oil, fry for a few minutes on each side until the breadcrumbs are golden.
- Transfer onto a baking dish and cook in the oven for approximately ten minutes, or until cooked through.
- Meanwhile, make the béchamel sauce by mixing the remaining flour with a little of the milk to form a smooth paste. Then slowly add in the rest, whisking throughout.
- Simmer until the sauce begins to thicken.
- Pour over the chicken and sprinkle over the cheese.
- Grill for five minutes, or until the cheese has melted and started to crisp a little. Then serve.
This really isn’t a dish that should be poshed up, but if you insist I’ve been told adding jalapenos and pepperoni makes a ‘Hot Shot Parmo’. Or for the less ambitious, try using pork instead.