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Teesside chicken parmo
Breaded chicken under béchamel and melted cheese
The parmo is Middlesbrough's own takeaway dish, said to have been created by an American soldier who settled on Teesside after the Second World War, and it's sold in boxes with chips across the town on a Friday night. A flattened, breaded chicken breast is fried, then covered with white sauce and a thick layer of cheese and grilled until bubbling. Chef's tip: bash the chicken to an even 1 cm, so it cooks through before the crumb burns.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 2
Ingredients
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What you'll need
Fresh ingredients (4)
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Method
0/5 doneStep 1: Lay the 2 chicken breasts between cling film and bash with a rolling pin to an even 1 cm thick. Season with ½ tsp salt and ¼ tsp black pepper. Wash your hands and the board well.
5 minStep 2: Dip each in the 1 ⅜ oz plain flour, then the 1 egg, then press into the 2 ⅞ oz dried breadcrumbs.
4 minStep 3: Melt the ⅞ oz butter, stir in the ⅞ oz plain flour for 1 minute, then whisk in the 1 ¼ cups milk and simmer 3 minutes until thick. Add the 1 pinch grated nutmeg.
6 minStep 4: Heat the ¾ cup vegetable oil in a large frying pan to 350°F and fry the chicken 4–5 minutes a side until golden and 165°F in the centre. A common mistake is a crowded pan, so fry one at a time if needed. Drain on paper.
10 minStep 5: Heat the grill. Put the chicken on a tray, spread with the white sauce and cover with the 5 ½ oz cheddar. Grill 3–4 minutes until golden and bubbling. Serve with chips.
4 min
Nutrition per serving
- Calories
- 890 kcal
- Protein
- 62 g
- Carbs
- 48 g
- Fat
- 48 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does teesside chicken parmo take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of chicken breasts?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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