It’s hard not to be a fan of a juicy piece of chicken, breaded and fried, and topped with a creamy white béchamel sauce and cheese. Similar to a schnitzel, milanesa and escalope, this North Eastern dish that is the relative of the chicken Parmesan family originated in Middlesbrough at The American Grill in the 1950s. Ideal for lunch, supper, or a late drunk night eat, now you can follow this easy recipe to make chicken parmo at home.
The prep work
While you can buy a pre-flattened chicken cutlet already made, get out your aggression by pounding your own boneless piece of chicken breast at home. Take a piece of white breast, stick it between two sheets of wax paper, and using a mallet to pound until flat.
Crack one egg into a bowl and whisk, set aside. In a different bowl, prepare a mixture of breadcrumbs with a few pinches of salt.
Heat the frying pan with a generous amount of oil. Once the oil becomes sizzling hot, it is ready for frying.
Dip the chicken into the egg mixture, then roll it in the breadcrumbs to completely coat the chicken. Place the chicken in the frying pan to cook.
Fry each side for about 3 minutes, or until golden brown. Once the chicken is cooked, place on a kitchen roll to cool.
Repeat steps 3-5 until all the chicken cutlets have been fried.
Warm the béchamel sauce in the microwave or on the stove top. Ladle on a heaping portion of the sauce on top of the chicken.
Add Parmesan cheese to taste, depending if you want a generous portion or a lighter version. Place the chicken with the béchamel and Parmesan into the oven for about 10 minutes, or until the cheese has melted.
Serve chicken with chips and salad as a side dish.
- It is very important that the oil in your pan is very hot when adding the chicken. - Do not cook too many chicken pieces at one time, crowding the pan will lower the temperature of the oil, and thus your chicken will not be crispy. - Even though it’s called chicken parmo (short for Parmesan) many versions actually use cheddar cheese.