Teesside Parmo
Crisp breaded chicken escalope smothered in creamy béchamel sauce and topped with melted, bubbling cheese. A legendary Teesside comfort food classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •rolling pin
- •frying pan
- •baking tray
- •saucepan
- •wire whisk
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 42 g
- carbs
- 46 g
- fibre
- 2.5 g
- protein
- 52 g
- calories
- 780 kcal
Instructions
- 1
Place chicken breasts between baking paper and flatten with a rolling pin until 1cm thick.
- 2
Coat each flattened chicken fillet in flour, dip in beaten egg, and press firmly into breadcrumbs.
- 3
Heat vegetable oil in a large frying pan on the hob over medium heat.
- 4
Fry the breaded chicken for 3 to 4 minutes per side until crisp and golden.
- 5
Transfer the fried escalopes onto a large baking tray.
- 6
Melt butter in a saucepan, stir in flour, and cook for 1 minute to make a paste.
- 7
Whisk in milk gradually over medium heat until a smooth, thick white sauce forms.
- 8
Season the sauce with ground nutmeg, sea salt, and freshly ground black pepper.
- 9
Spoon a generous, thick layer of béchamel sauce over each chicken escalope.
- 10
Scatter grated Cheddar and Red Leicester cheeses evenly over the béchamel layer.
- 11
Grill under high heat for 4 to 6 minutes until cheese is melted and bubbling with golden patches.
Chef's tips
Flatten the chicken evenly to ensure uniform cooking without burning the breadcrumbs. Keep the béchamel sauce thick so it sits neatly on the chicken rather than running off onto the tray. Use a mixture of mature Cheddar and Red Leicester for the traditional orange-golden crust.
Ingredient substitutions
- skinless chicken breasts → pork loin steaks, pounded thin
- Red Leicester cheese → extra mature Cheddar cheese
- dried breadcrumbs → gluten-free breadcrumbs and gluten-free plain flour
Storage
Store leftover cooked parmos in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a preheated oven at 180°C (160°C fan) for 12 to 15 minutes until piping hot throughout.
Common mistakes to avoid
- •Making the béchamel sauce too runny, which slides off the chicken onto the tray
- •Frying at too high a heat, burning breadcrumbs before the chicken cooks through
- •Under-seasoning the béchamel sauce, which leads to a bland topping
Serving suggestions
Cooked Teesside Parmo?
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