Who knows what a Parmo is?
You probably won’t unless you’ve spent some time in the North East as it’s a local ‘delicacy’ round here, I’ll tell you what it is if you promise to keep an open mind as it tastes way better than it sounds. It’s a chicken escalope coated in breadcrumbs, topped with bechemal sauce and then cheese. They’re usually eaten with chips, creamed cabbage and garlic sauce and you can get them with all sorts of toppings on like mushrooms, onions, bolognaise or even doner meat.
You want one now don’t you, admit it!
All you need to do is put a chicken breast into a sandwich bag and whack it a bit with a rolling pin to turn it into an escalope. You can breadcrumb it if you want but we left that bit out of our version as we were very hungry and didn’t want to be messing about.
Cook the chicken at about 200 c until it’s almost cooked through.
I made a quick white sauce (using the same recipe as in my macaroni cheese recipe but don’t add the cheese to the sauce – I used half the quantities and used the sauce I didn’t need on the chicken to make my creamed cabbage)
When the chickens almost cooked through, spoon some of the white sauce on to it and then top with grated cheese.
Pop back in the oven until the cheese is all golden and bubbly.
Now to go with it you need to serve it with some creamed cabbage (which is just white cabbage in white sauce) and some chips. Garlic sauce is good if you have it but not essential!
I hear it’s quite good cold the morning after a night out aswell – not that I would know though 😉