Chicken Parmo

Today I’m coming to you with a different kind of recipe: My take on Chicken Parmo. It’s butterfly cut chicken breast, covered in béchamel sauce and lots of cheese, baked to perfection, and served with golden brown chips (fries).

Usually the chicken breasts are breaded before they are topped up with white sauce and cheese but I skipped this step and fried the chicken before baking instead. I gotta say it tasted just as good!

Another thing I changed is that I didn’t actually add any parmesan. I know, I know, it’s called Chicken Parmesan or ‘Parmo’ but I personally love a mixture of mozzarella and sandwich cheese for this dish. You can of course add parmesan if you like. A mozzarella base is what gives you this nice melt, perfect for a good cheese pull though.

So, if you’re in the mood for some easy yet mouthwatering comfort food a la Teesside, read on.

Ingredients for Chicken Parmo (serving 4)

4 chicken breasts

100g/1 cup grated mozzarella

3 to 4 slices of sandwich cheese

1/2 red pepper

A few pickled jalapeños (optional)

2 tbsp vegetable oil

Dried oregano

Paprika

Garlic Powder

Black pepper

Salt

For the Béchamel:

3 tbsp butter

3 tbsp plain flour

475ml/2 cups milk

Nutmeg

Salt

For the dipping sauce:

3 tbsp mayonnaise

1 tbsp chilli sauce

Time

Prep: 10 min

Fry: 10 min

Cook sauce: 15 min

Bake: 10 min

Total: 45 min

Method

Flatten and fry the chicken

Cut the chicken breasts into large flat pieces using the butterfly method. Place the chicken breast flat on a chopping board. Using a large sharp knife cut into it horizontally from the thicker towards the thinner side of the breast. Don’t cut through, leave it attached at the thinner side. Now you can open the chicken breast like a book. Put it in a freezer bag and flatten it further using a mallet.

Season them with the spices, dried herbs and salt.

Heat the vegetable oil in a frying pan and fry the chicken breasts from both sides until golden brown.

Make the béchamel sauce

For the béchamel sauce melt the butter in a small pan. Add the flour to it and stir over low heat for 2 to 3 minutes. The flour and butter will turn into sticky crumbles.

Add a bit of the milk and stir with an egg beater until it turns into a smooth mixture. Keep stirring over low heat and add more milk once the mixture thickens.

Once you’ve added all the milk season the béchamel with nutmeg and salt to your liking. Let the sauce simmer while stirring until it has thickened enough to stay on the chicken and not drip down the sides.

Top up and bake your Chicken Parmo

You can arrange the chicken breasts separately on a parchment paper lined baking tray or align the edges to shape one large continuous chicken layer.

Spread the béchamel sauce on the chicken. Add a generous layer of grated mozzarella on top. I also add sandwich cheese cut to stripes to give it some more colour.

Now you can also chop 1/2 red pepper and sprinkle it on top and/or add some pickled jalapeños for a little kick.

Bake for 10 min at 200 C/400 F/ Gas Mark 6

Serve with your favourite kind of chips/fries and your favourite sauce. I made some chilli mayo mixing 3 tbsp mayonnaise with 1 tbsp of my own chilli sauce. Enjoy!

5 from 1 vote

Print

Chicken Parmo

Course Main Course

Cuisine British

Keyword Cheese, Chicken, fast food

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 4 chicken breasts
• 100 g grated mozzarella 1 cup
• 4 slices sandwich cheese
• 1/2 red pepper
• pickled jalapeños (optional)
• 2 tbsp vegetable oil
• dried oregano
• paprika
• garlic powder
• black pepper
• salt

For the béchamel sauce

• 3 tbsp butter
• 3 tbsp plain flour
• 475 ml milk 2 cups
• nutmeg
• salt

For the dipping sauce

• 3 tbsp mayonnaise
• 1 tbsp chilli oil

Instructions

Flatten and fry the chicken

1. Cut the chicken breasts into large flat pieces using the butterfly method. Place the chicken breast flat on a chopping board. Using a large sharp knife cut into it horizontally from the thicker towards the thinner side of the breast. Don’t cut through, leave it attached at the thinner side. Now you can open the chicken breast like a book. Put it in a freezer bag and flatten it further using a mallet.

2. Season them with the spices, dried herbs and salt.

3. Heat the vegetable oil in a frying pan and fry the chicken breasts from both sides until golden brown.

Make the béchamel sauce

1. For the béchamel sauce melt the butter in a small pan. Add the flour to it and stir over low heat for 2 to 3 minutes. The flour and butter will turn into sticky crumbles.

2. Add a bit of the milk and stir with an egg beater until it turns into a smooth mixture. Keep stirring over low heat and add more milk once the mixture thickens.

3. Once you’ve added all the milk season the béchamel with nutmeg and salt to your liking. Let the sauce simmer while stirring until it has thickened enough to stay on the chicken and not drip down the sides.

Top up and bake your Chicken Parmo

1. You can arrange the chicken breasts separately on a parchment paper lined baking tray or align the edges to shape one large continuous chicken layer.

2. Spread the béchamel sauce on the chicken. Add a generous layer of grated mozzarella on top. I also add sandwich cheese cut to stripes to give it some more colour.

3. Now you can also chop 1/2 red pepper and sprinkle it on top and/or add some pickled jalapeños for a little kick.

4. Bake for 10 min at 200 C/400 F/ Gas Mark 6

5. Serve with your favourite kind of chips/fries and your favourite sauce. I made some chilli mayo mixing 3 tbsp mayonnaise with 1 tbsp of my own chilli sauce. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help.

I’d love to see your Chicken Parmo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Thanks for stopping by! Enjoy your meal!