Parmo Chicken

1. 1

   Pound chicken fillets until flat and thin.

2. 2

   Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs.

3. 3

   Deep-fry the chicken fillets until golden brown.

4. 4

   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.

5. 5

   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.

6. 6

   Pour bechamel sauce over the cooked chicken fillets.

7. 7

   Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.