Chicken parmo

Chicken parmo


1 person made this

About this recipe: Chicken breast is flattened, coated in breadcrumbs and shallow fried, topped with bechamel sauce and grated cheese and then grilled until bubbling hot!

Serves: 1 

  • 1 skinless chicken breast fillet
  • 1 egg, beaten
  • 225g (8 oz) breadcrumbs
  • 1 tablespoon oil
  • 30g (1 oz) butter
  • 60g (2 oz) plain flour
  • 150ml milk
  • 1 large handful grated Cheddar cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Flatten the chicken, by bashing it with a rolling pin. Dip the chicken into the beaten egg and then coat with the breadcrumbs.
  2. Sallow fry on both sides in a frying pan over a medium heat for 3 to 4 minutes until both sides are golden brown and the chicken is no longer pink in the centre. Transfer the cooked chicken to a small ovenproof baking dish.
  3. Make the bechamel sauce by melting the butter in a saucepan, then add the flour and stir until mixed. Gradually add the milk and whisk by hand until a nice smooth consistency forms, add more milk if needed.
  4. Pour the thick sauce over the chicken and sprinkle with the grated cheese.
  5. Place the chicken under a hot grill until bubbling hot and the cheese has melted. Serve with a nice green salad, and fries.

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- Rated on - 27 Jan 2016

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