📝 About This Recipe
Born in Middlesbrough and beloved across North Yorkshire, the Parmo is the king of British pub comfort food. This decadent dish features a flattened chicken breast, breaded and fried to golden perfection, then smothered in a rich, velvety béchamel sauce and topped with a generous layer of melted cheddar. It is a soul-warming masterpiece that balances crunchy texture with creamy, cheesy indulgence.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (skinless and boneless)
- 1/2 cup Plain Flour (seasoned with salt and pepper)
- 2 large Eggs (beaten)
- 1.5 cups Fine Breadcrumbs (traditional golden breadcrumbs work best)
- 500 ml Vegetable Oil (for shallow frying)
The Béchamel Sauce
- 50 g Unsalted Butter
- 50 g Plain Flour
- 500 ml Whole Milk (warmed slightly)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 pinch Salt and White Pepper (to taste)
The Topping & Garnish
- 150 g Sharp Cheddar Cheese (grated)
- 50 g Red Leicester Cheese (grated, for that classic orange hue)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the chicken breasts between two sheets of cling film. Using a meat mallet or rolling pin, gently bash them until they are an even thickness of about 1cm. This ensures even cooking.
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2
Set up a breading station with three shallow bowls: one with seasoned flour, one with the beaten eggs, and one with the breadcrumbs.
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3
Dredge each chicken breast in the flour, shaking off the excess. Dip into the egg, ensuring it is fully coated, and finally press firmly into the breadcrumbs until completely covered.
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4
Place the breaded chicken on a plate and refrigerate for 15 minutes. This helps the coating adhere and stay crispy during frying.
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5
While the chicken rests, make the béchamel. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, but do not let it brown.
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6
Gradually whisk in the milk, a splash at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps.
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7
Simmer the sauce gently for 5-8 minutes until thick and glossy. Stir in the nutmeg, salt, and white pepper. Remove from heat and set aside.
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8
Preheat your oven grill (broiler) to its highest setting.
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9
Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, fry the chicken for 4-5 minutes on each side until golden brown and cooked through.
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10
Drain the fried chicken on paper towels to remove excess oil, then place them onto a baking tray.
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11
Generously spoon the béchamel sauce over the top of each chicken breast, spreading it right to the edges.
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12
Sprinkle the grated Cheddar and Red Leicester evenly over the sauce.
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13
Place the tray under the hot grill for 3-5 minutes, or until the cheese is bubbling and boasts golden-brown spots.
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14
Remove from the grill, sprinkle with fresh parsley, and let it rest for 2 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use a very sharp, mature English cheddar. Don't skip the chilling step; it prevents the breadcrumbs from falling off in the pan. Make sure your béchamel is thick; if it's too runny, it will slide off the chicken under the grill. If you want a 'Hot Shot' Parmo, add sliced jalapeños and pepperoni on top of the sauce before the cheese. Always use white pepper in your béchamel to keep the sauce looking clean and ivory-colored.
🍽️ Serving Suggestions
Serve with a massive pile of thick-cut chunky chips. A side of creamy garlic sauce (garlic mayo) is non-negotiable for dipping. Add a simple dressed salad with a sharp vinaigrette to cut through the richness. A cold pint of British ale or a crisp lager pairs perfectly. Don't forget a side of pickled red cabbage for an extra North East touch.