About this recipe:This dish is renowned in Teesside, particularly Middlesborough and is a legend amongst takeaways. First developed in the 60's, one local restaurant has made its reputation on this dish. Some love them, some positively hate them . . . they are not the healthiest of meals, but popular after being to the pub. This is my rendition of it.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Cook:1hr › Ready in:1hr45min
Take the chicken breast or pork fillet and butterfly by cutting it horizontally and opening it out like a book. If necessary, flatten the meat further by pounding with a rolling pin or meat tenderiser mallet. Take care not to go too thin to split the meat.
Beat the egg in a bowl, dip the meat and then coat with breadcrumbs. Cover and place in fridge whilst preparing the sauce.
Put the milk in a heat resistant jug, add the cardamoms, cloves, peppercorns, onion and bay leaf. Place in microwave and heat at full power for 1 to 3 minutes; be careful for it not to boil over.
Melt the butter in a pan, take care not to burn it, add the flour until a roux is made; remove from heat. Take the heated milk and sieve into another jug to remove the spices and onion.
Place the roux mix back on heat and then slowly add the hot milk, stirring rapidly to prevent lumps. If the sauce is too thick add more milk, but keep the mix on the move. Add the Parmesan cheese; the mix will thicken slightly. Remove from heat. As it cools it will become very gelatinous.
To assemble: Take the prepared meat and place under a hot grill to cook, turn over once one side is done. Now take the sauce and smother one side of the meat with it and then place the grated Cheddar on top of the sauce-covered meat. Return to grill and grill until the sauce is bubbling and the cheese has melted.