Crispy fried chicken. Velvety bechamel sauce. Melting grilled cheese. Is there anything more satisfying than Chicken Parmo? Tell us, we’ll wait!
Also known as Teeside Parmesan, it’s the stuff of takeaway legend in the Yorkshire town of Middlesbrough, where it’s just as likely to be picked up after a night out as a kebab or tikka masala.
So fervent is the love for this dish, that successive mayors have tried to get it listed as a PDO (Protected Designated Origin) food.
Where does it come from? The stories are varied. Some say it’s inspired by American Chicken Parm (usually served with tomato sauce), others that a Greek American who used to run a diner in the town came up with it in the 50s, and then in 2007, a former hotel chef and judge in the first ever Chicken Parmo championships claimed it as his own – originally made with fried pork and leftover bechamel from a moussaka.
Whoever came up with it, we think it’s banging – especially with chips, salad and a bit of Tommy K on the side.
We’ve made ours with Great British Food Award-winning chicken from Adlington in the Midlands, whose flocks are reared outside slowly, on a natural diet, for the richest flavour and a beautiful tender texture.
Ingredients (serves 2)
- 2 chicken breasts, butterflied and flattened to around 1cm
- 100g plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g fine breadcrumbs
- 1 tsp ground garlic (optional)
- 1 tsp mixed dried herbs (optional)
- Oil for frying
For the sauce:
- 50g unsalted butter
- 50g plain flour
- 250ml milk
- Seasoning
- Ground nutmeg
To finish:
- 100g Cheddar, grated
Method
1. Place the flour (add the garlic and herbs if you like), breadcrumbs and eggs in separate shallow trays. Dip the chicken first in the flour and coat it well, then in the eggs and finally in the breadcrumbs, pressing firmly to coat all over.
2. Place on a lined tray and chill for an hour or so.
3. For the sauce, melt the butter in a pan. Beat in the flour and cook over a medium heat until it smells biscuitty. Gradully beat in a little milk at a time on a low to medium heat until you have a thick sauce. Season and add nutmeg to taste. Set aside or chill until you’re ready.
4. Fry the chicken cutlets until golden all over, then finish in the airfryer (8-10 minutes at 210C) or oven (15 minutes at 210C).
5. Spread over the sauce, top with the cheese, and grill until bubbling. Dinner’s served!
