RCI-MT.004.0631.001
Parmo
The humble Parmo - A Teesside (Manchester) delicacy Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- chicken or pork fillets1 unit
- flour1 unitseasoned with salt and pepper
- 1 unit
- 1 unit
- béchamel sauce1 unit
- grated mature cheddar cheese1 unit
Method
1
Pound the chicken or pork fillets between two sheets of cling film or parchment paper until they are approximately ¼ inch thick, creating an even surface for cooking.
2
Set up three shallow bowls with seasoned flour in the first, beaten egg in the second, and breadcrumbs in the third for the breading station.
3
Coat each fillet thoroughly in the seasoned flour, shaking off excess, then dip into beaten egg, and finally coat evenly with breadcrumbs, pressing gently to ensure the coating adheres.
4
Heat oil or butter in a large frying pan over medium-high heat until shimmering.
2 minutes
5
Fry the breaded fillets for 4-5 minutes on each side until golden brown and cooked through, working in batches if necessary to avoid overcrowding the pan.
9 minutes
6
Transfer the cooked fillets to a baking tray or ovenproof dish, arranging them in a single layer.
7
Preheat the oven to 200°C (180°C fan/gas mark 6) if not already heated.
8
Spread or pour the béchamel sauce generously over each fillet, covering the surface completely.
9
Sprinkle the grated mature cheddar cheese evenly over the béchamel sauce on each fillet.
10
Bake in the preheated oven for 8-10 minutes until the cheese is melted and golden brown on top.
9 minutes
11
Remove from the oven and allow to rest for 1-2 minutes before serving hot, with traditional accompaniments such as chips and peas if desired.