Chicken (Parmo) Parmesan

Chicken (Parmo) Parmesan

A homemade Middlesbrough classic

Serves one


1 chicken breast

1 slice of bread, processed to breadcrumbs

1 egg, beaten

2 tbsp flour

200ml milk

Handful grated cheddar


  1. Flatten the chicken until it is roughly 2cm thick.
  2. Coat in one tbsp of the flour, then in the beaten egg and finally roll in the breadcrumbs until thoroughly coated.
  3. In a little vegetable oil, fry for a few minutes on each side until the breadcrumbs are golden.
  4. Transfer onto a baking dish and cook in the oven for approximately ten minutes, or until cooked through.
  5. 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.
  6. Simmer until the sauce begins to thicken.
  7. Pour over the chicken and sprinkle over the cheese.
  8. Grill for five minutes, or until the cheese has melted and started to crisp a little. Then serve.

Feeling flush?

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.


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