Replicating a regional classic is always going to come with some pitfalls. Even the slightest deviation can cause uproar—but this is it. This is our version of that true Teesside icon: the Chicken Parmo.
At its core, the dish consists of crispy, fried chicken—typically a butterflied chicken breast—smothered in a rich béchamel sauce and topped with cheese, left to bubble up under the grill. Some swear by Cheddar; others champion Red Leicester. We’ve gone with the latter.
Although originally inspired by Italian-American chicken parmigiana, in the North East, any suggestion of tomato sauce is usually ditched in favour of creamy indulgence. But here’s where we might ruffle some feathers—we’ve gone with a tomato base to keep things nice and…moist.
Since the legendary Parmo is typically a takeaway treat, we’ve eschewed oven-baking entirely and plunged the breaded chicken straight into the deep-fat fryer. Because, let’s be honest, you just can’t get the same results otherwise. And don’t think you can get away with using an air-fryer either.
We’ve served it unadulterated here, but a heap of chips, salad, and a drizzle of garlic sauce wouldn’t go amiss.
You know, to make it proper mint.
Ingredients - serves 4
For the Chicken:
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4 large chicken escalopes
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100g plain flour
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3 eggs, beaten
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150g panko breadcrumbs
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1 tsp garlic powder
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1 tsp paprika
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Salt and black pepper, to taste
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Vegetable oil (for frying)
For the Béchamel Sauce:
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50g butter
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50g plain flour
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500ml whole milk
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1 tsp Dijon mustard (optional)
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50g grated Parmesan cheese
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Maldon Sea Salt and cracked black pepper, to taste
For the Tomato Sauce:
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Oil
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1 onion, finely chopped
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2 cloves of garlic, finely chopped
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2 tins of chopped tomatoes
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1 tbs dried oregano
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Maldon Sea Salt and cracked black pepper, to taste
For the Topping:
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200g grated Red Leicester
Method
1. Prepare the Chicken
Preheat the oven to 200°C (400°F).
Cover the chicken breasts with clingfilm and flatten the chicken breast slightly with a rolling pin or meat mallet, so that they are of an even thickness.
Season the flour with garlic powder, paprika, salt, and pepper.
Coat each chicken piece in the flour, then dip into the beaten eggs, and finally coat in panko breadcrumbs.
Fill your fryer with oil (vegetable or sunflower oil works best) and set the temperature to 180°C (350°F). Allow it to heat fully before frying.
Ensure your breaded chicken is ready to go. Shake off any excess coating to prevent burning.
Carefully lower the chicken into the hot oil using tongs. Avoid overcrowding the fryer.
Fry until golden brown and crispy, ensuring the internal temperature reaches 75°C (165°F).
Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
2. Make the Béchamel Sauce
In a saucepan over medium heat, melt the butter, then stir in the flour to form a roux. Cook for 1-2 minutes.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Add the mustard (if using) and Parmesan, then season with salt and white pepper. Cook until thick and smooth.
3. Make the Tomato Sauce
In a saucepan over medium heat, add a drizzle of oil.
Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the finely chopped garlic and cook for 1 minute, until fragrant.
Pour in the chopped tomatoes, then add the dried oregano. Stir to combine.
Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally, until thickened.
Add Maldon sea salt and cracked black pepper to taste. Adjust seasoning as needed.
4. Assemble & Grill
Switch the grill on to high and place the fried chicken on a baking tray. Spoon over the béchamel sauce, covering each piece generously.
Sprinkle the grated Red Leicester evenly over the top
Grill for 5-7 minutes, or until the cheese is melted and golden brown.
5. Serve & Enjoy
Spoon a good amount of the tomato sauce in the centre of the plate and place the Chicken Parmo on top.
Serve with additional chips, salad and garlic sauce.
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