The Ultimate Parmo Chicken Recipe: A Teesside Culinary Classic

The Parmo. Just the name conjures images of cheesy, creamy goodness, a true culinary icon of Teesside, England. This isn't your average chicken dish; it's a layered masterpiece of crispy chicken, creamy béchamel sauce, and melted cheese, all baked to perfection. This comprehensive guide will walk you through creating the perfect Parmo at home, ensuring your taste buds experience the authentic Teesside treat.

Understanding the Parmo: More Than Just Chicken

Before we dive into the recipe, let's appreciate the Parmo's unique character. It's not just a breaded chicken breast; it's a carefully constructed culinary experience. Each element plays a crucial role in its overall deliciousness:

• The Chicken: Traditionally, chicken breast is used, but you can experiment with other cuts. The key is to ensure it's tender and juicy.
• The Breading: A light and crispy breading is vital. This usually involves breadcrumbs, flour, and egg.
• The Béchamel Sauce: This creamy, white sauce is the heart of the Parmo. It’s rich and flavorful, adding a crucial layer of texture and taste.
• The Cheese: A generous layer of melted cheese is essential. Typically, mature cheddar is used, but other cheeses can be experimented with. The cheese should be melted perfectly, creating a gooey, satisfying topping.

Ingredients for the Perfect Parmo Chicken

This recipe serves 2. Adjust quantities as needed.

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (panko recommended for extra crispiness)
• Salt and pepper to taste
• Vegetable oil for frying

For the Béchamel Sauce:

• 50g butter
• 50g all-purpose flour
• 500ml whole milk
• 1 tsp Dijon mustard
• ½ tsp nutmeg
• Salt and pepper to taste

For the Topping:

• 200g mature cheddar cheese, grated

Step-by-Step Parmo Chicken Recipe Instructions

Preparing the Chicken:

1. Tenderize: Gently pound the chicken breasts to an even thickness. This ensures even cooking.
2. Bread the Chicken: Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs. Dredge each chicken breast in the flour, then the egg, and finally the breadcrumbs, ensuring a complete coating.
3. Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for about 4-5 minutes per side, until golden brown and cooked through. Drain on paper towels.

Making the Béchamel Sauce:

1. Melt the Butter: Melt the butter in a saucepan over medium heat.
2. Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
3. Add the Milk: Gradually whisk in the milk, ensuring no lumps form.
4. Simmer and Season: Bring to a simmer, stirring occasionally, until the sauce thickens. Stir in the Dijon mustard, nutmeg, salt, and pepper.

Assembling and Baking the Parmo:

1. Preheat Oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Assemble: Place the fried chicken breasts in an oven-safe dish. Spoon the béchamel sauce generously over the chicken, ensuring it's fully coated.
3. Add the Cheese: Sprinkle the grated cheese evenly over the sauce.
4. Bake: Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Serving Your Parmo:

Serve your Parmo immediately, ideally with chips (fries) and a side salad. Enjoy this Teesside classic!

Tips for the Perfect Parmo

• Don't overcrowd the pan when frying the chicken. This will ensure even browning and cooking.
• Use good quality cheese. The cheese is a key component of the Parmo's flavor.
• Don't overcook the chicken. Overcooked chicken will be dry.
• Adjust the seasoning to your liking.
• Experiment with different cheeses to find your favorite combination.

This comprehensive guide will help you create a truly authentic and delicious Parmo at home. Share your culinary creations and tag us! Happy cooking!