Parmo Chicken

READY IN: 25mins




  • Pound chicken fillets until flat and thin.
  • Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs.
  • Deep-fry the chicken fillets until golden brown.
  • Now make the bechamel sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  • Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
  • Pour bechamel sauce over the cooked chicken fillets.
  • Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted.
  • Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.