You’ve probably not even heard of a chicken parmo if you’re not based here in the North East of the UK so keep on reading and I’ll tell you all about them today!

So basically, a chicken parmo is a Northern ‘delicacy’ consisting of breaded chicken, topped with bechamel sauce and cheese which doesn’t sound too appetising when you see it down on paper so I totally understand if your finger is hovering over that x button right now.

Bear with me though because the reality of a chicken parmo is so much better than you might think and when I shared the recipe for this over on my main blog a couple of years ago, I got messages from people telling me that they’d really enjoyed their version.

Easy Chicken Parmo Recipe

Name: Easy Chicken Parmo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 chicken breasts, butterflied and slightly flattened; 50g plain flour; 1 beaten egg; 75g breadcrumbs; 150g grated cheese (I prefer red Leicester but I used mild cheddar today as that's what I had in); Salt and black pepper to season; 50g Butter; 50g flour; 400ml milk

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

My version of a chicken parmo is so different to the one you would buy from a takeaway here in the North East - it's a healthier version for starters and if you ask me, it's also a tastier version.

Ingredients

4 chicken breasts, butterflied and slightly flattened
50g plain flour
1 beaten egg
75g breadcrumbs
150g grated cheese (I prefer red Leicester but I used mild cheddar today as that's what I had in)
Salt and black pepper to season
50g Butter
50g flour
400ml milk

Instructions

Preheat the oven to 200 c.

Grease the bottom of a baking tray.

To make the bechamel sauce:

(1) melt the butter in a pan,

(2) quickly stir in the flour until it absorbs the flour

(3) cook your mix for another thirty seconds stirring it frequently

(4) gradually whisk in the milk and bring to the boil

(5) turn down the heat and stir pretty much constantly until it thickens.

(6) set it to one side while you prep the chicken.

So, next we're going to dip the butterflied chicken breasts in the flour, then the egg and then the breadcrumbs. Once you've done that, pop your bread crumbed chicken breasts onto your greased baking tray.

Pop the chicken in the oven for 10 minutes to give it a head start on cooking before you add the good stuff.

After 10 minutes, top each chicken breast with the bechamel sauce putting as much on each one as you can that it will more or less stay on top and won't drip everywhere.

Top with the grated cheese.

Bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and golden.

Notes

A traditional chicken parmo is served with chips, salad and garlic sauce although some takeaway shops would offer creamed cabbage instead of salad which is amazing!

Honestly, if you try it, I’m pretty sure you’re going to love it.

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