If you’ve never heard of a parmo then I’m about to blow your mind with this super easy chicken parmo recipe…
I’m pretty sure that about 95% of you won’t have a clue what a chicken parmo even is so I’d best start by filling you in. Wikipedia describes it better than I can though:
The parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, Teesside, and a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.
This is a photo of the chicken parmo in all its greasy glory, served with chips and salad…
So far, I probably haven’t sold the humble chicken parmo to you, have I?
It’s an absolute favourite in the takeaways where I live but recently more and more restaurants in the area have started to serve a more upmarket, less greasy version which is much more enjoyable than it’s takeaway cousin.
So, if a restaurant can make a posh parmo then I thought I’d try my hand and making a homemade version and it worked so well that today, I’m sharing my easy chicken parmo recipe.
My chicken parmo recipe is an oven-baked chicken parmo recipe rather than the usual deep-fried chicken parmo which means it’s a (slightly) healthier option but still just as tasty.
- 4 chicken breasts, butterflied and slightly flattened
- 50g plain flour
- 1 beaten egg
- 75g breadcrumbs
- 150g grated cheese (I prefer red Leicester but I used mild cheddar today as that's what I had in)
- salt and black pepper to season
- For the Bechemal sauce:
- 50g Butter
- 50g flour
- 400ml milk
- Preheat the oven to 200 c. This is an oven baked chicken parmo recipe rather than the usual deep fried chicken parmo which means it's a (slightly) healthier option.
- Grease the bottom of a baking tray.
- I usually make the bechamel sauce first: (1)melt the butter in a pan, (2) quickly stir in the flour until it absorbs the flour and looks like a gooey ball, (3) cook your mix for at least a minute, making sure it doesn't burn or stick to the pan (4) gradually whisk in the milk and bring to the boil (5) simmer until it thickens, (6) set it to one side while you prep the chicken. Or just use some cheeky ready-made sauce!
- So, basically we're going to dip the butterflied chicken breasts in the flour, then the egg and then the breadcrumbs. Once you've done that, pop your breadcrumbed chicken breasts onto your greased baking tray.
- Pop the chicken in the oven for 10 minutes to give it a head start on cooking before you add the good stuff.
- After 10 minutes, top each chicken breast with the bechamel sauce putting as much on each one as you can that it will more or less stay on top and won't drip everywhere.
- Top with the grated cheese.
- Bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and golden.
- A traditional chicken parmo is served with chips, salad and garlic sauce.
You can add some parmesan cheese to the breadcrumbs if you want an even more sophisticated parmo. 😉
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