Chicken parmo

    35 min

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

    61 people made this

    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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