Chicken parmo recipe

Chicken Parmo recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken parmo is a delicious and popular dish originating from the North East of England. This recipe offers a step-by-step guide on how to create this mouthwatering meal at home. The chicken is breaded, fried until golden and crispy, then smothered in a rich tomato sauce and topped with melted cheese. It is a perfect combination of tender chicken, crunchy coating, tangy sauce, and gooey cheese that will satisfy any comfort food craving.

Keywords: chicken parmo, recipe, North East England, breaded, tomato sauce.

Chicken parmo recipe details

Chicken parmo recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

2 large	chicken breasts
50 g	butter
100 g	plain flour (50g for the roux and 50g for dusting the chicken breasts)
300 ml	semi skimmed milk
1 sprig(s)	fresh thyme, finely chopped leaves
150 g	breadcrumbs
2 medium	eggs
250 g	strong Cheddar, grated (or Red Leicester or any other good melting cheese)
50 ml	corn oil for shallow frying
	salt and pepper, to taste

Instructions

This is a particularly popular dish in the Middlesbrough area available from most takeaways. However they are mass produced in a factory somewhere and to me have lost their appeal. Cooking your own version at home is best way to appreciate our ‘National’ dish.

Preheat your oven to 180°C (375°F) middle shelf.

Take your chicken breasts and with a sharp knife ‘butterfly’ them and open them out. Seperate each chicken breast into two pieces. Place a layer of cling film on a large chopping board and place a piece of the chicken on it. Over that place another piece of cling film and with a rolling pin or steak hammer beat out until the chicken is thin (a bit more than twice the original size) and even. Repeat this for all the chicken.

On a low heat, place the butter in a sauce pan. When the butter has melted, add the half the quantity of your flour. Stir into a thick paste and cook out for a couple of minutes. Gradually add the milk whilst stirring constantly to break down any lumps (I find a small balloon whisk useful here) and until the roux has thickened. Once all the milk is added, throw in the chopped thyme and cook gently for a further 2 minutes. Season with salt and pepper. Remove from the heat and allow to cool.

Place a large frying pan on a medium heat with the oil. Meanwhile, dust each piece of chicken in the remaining seasoned flour, followed by dipping in the beaten egg and then finally a good coating of the breadcrumbs. Place each piece into the frying pan and fry gently until golden brown and the chicken is cooked through. This should be about 4 minutes per side depending on the thickness of the chicken.

When all four piece have been fried, place them on a large baking tray. Cover each piece in a thick coating of the cooled roux sauce (which will be good and thick by now) and smother with the grated cheese. Place in the oven for 8-10 minutes or until the cheese has melted and is bubbling.

Serve with chips and a token salad!

Variations are limitless for toppings. The best is pepperoni and finely sliced jalapenos.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a