So what you will need for this is the following:
- Chicken Breast Fillets
- Breadcrumbs
- Béchamel or White Sauce
- Cheddar Cheese
- 1 Egg
- Touch of Flour
To prep your chicken there's just a few steps you need to follow. Firstly, placing each breast (chicken, ahem) in a sandwich bag, bash with a rolling pin until flattened. Then set out three plates, a sort of stage sequence in order to breadcrumb the chicken. One plate for flour, one play for a beaten egg and one plate for your breadcrumbs. Work down the plates ensuring that at each stage, the chicken is covered completely with each ingredient, so not to leave any bald sections. In a shallow oil-filled pan, fry the chicken on a low heat until it is golden which is usually around 3-4 minutes on each side. Then leave to cool.
Create your béchamel or white sauce, these are usually a packet mix so just add milk to a pan and stir for a few minutes. Make sure you let it cool so that it can thicken and whilst you are waiting you can grate your cheese so that it is all ready to top your parmesan. Apply a layer of the sauce to the chicken and then follow with a generous helping of the grated cheese to top it all off. When you are almost ready to serve, pop it in the oven at 160 degrees for 10 minutes and then brown off the cheese underneath the grill. To give it a real 'Boro' vibe, serve with chips, salad and a hell of a lot of garlic sauce.
Voila, you are un-officially a Teessider! Let me know if you decide to try this parmo recipe out, especially if you are not from Middlesbrough because I would LOVE to know what people think about it. Have you ever tried a Parmo? Would it be something that you would like?
P.S. Huge thanks to my Dad for making these beauties whilst I typed and photographed alongside. He does make the best homemade parmo!
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