Parmo Chicken Parmo

Parmo is fried chicken goodness, covered in a rich, creamy béchamel, topped with a serious helping of cheese and grilled until melted and deliciously gooey. Perfect with chips and garlic sauce.

The name is a reference to the American dish chicken parmesan, which is made with tomato sauce and mozzarella, which is itself a derivation of the Italian melanzane alla parmigiana.

By Nicos Harris
From Teeside

Ingredients

Method

1. Begin by taking the chicken breasts and butterflying them. Cut through the chicken breast lengthways until you can open them like a book – see video below.
2. Next, place the butterflied chicken between two sheets of greaseproof paper and flatten using a meat tenderiser or rolling pin until the chicken is around 1cm thick
3. Place the breadcrumbs onto a plate and set them aside. Do the same with 300g of flour and add a pinch of salt and pepper to it. In a bowl mix 2 eggs with 30ml of milk.
4. To coat the chicken in breadcrumbs, start by placing it in the seasoned flour on both sides and then into the egg mixture, followed by the breadcrumbs. Make sure the chicken is completely covered in breadcrumbs.
5. Now, make the béchamel sauce by melting the butter in a saucepan over low heat.
   Once melted add in the flour and stir. Cook this for 2 minutes while stirring to prevent it from burning.
   Next, add in the milk a little bit at a time, constantly stirring with a whisk until the milk is fully incorporated and you have a smooth sauce.
   Add in salt, pepper, and nutmeg.
   Gently simmer for 5 minutes remembering to stir often.
6. Heat a deep fat fryer to 180°C-350°F and deep fry the chicken for 3-5 minutes on each side until golden brown.
7. Place the fried chicken onto a baking tray lined with greaseproof paper and pour the béchamel sauce over the chicken. Grate the cheddar cheese over the top and place under a hot grill until the cheese is melted and bubbling.
8.   Serve in whichever way you prefer. Serving options below.

Serving Suggestions for Chicken Parmo

• Parmo with Chips and a small side salad.
• Parmo on top of baked beans with small roasties on the side
• In a Bap, served in a standard bap or, even better, a brioche bun.
• Chicken Parmo in a Belfast Bap – my absolute favourite – Sainsburys do them.
• Parmo served on a bed of Bolognese sauce or if your into something a little spicier an Arrabbiatia sauce

How to butterfly a chicken breast

Where did Parmo originate?

Parmo was created by Nicos Harris, a Greek American navy chef. He was wounded off the coast of France, and brought to the United Kingdom to be treated at what is now James Cook University Hospital, Middlesbrough. He stayed in Middlesbrough and opened a restaurant, The American Grill, on Linthorpe Road, where he created the parmo in 1958.