Thursday, 2 May 2013

Chicken Parmo

Chicken Parmo. If you have ever been to Middlesbrough, you will know what I mean. If not then you will think, hmm, some kind of Italian cheesy chicken dish perhaps? Well ... if you are Italian, please look away now. If you're prone to heart problems, please look away now. 
Otherwise, have a few dozen beers and let's get a takeaway! Or in this case, a homemade one. 

For the Parmo: Flatten a chicken breast. Dip in beaten egg and then breadcrumb. Shallow fry for a few minutes each side until the chicken is cooked. (Proper Parmos are deep-fried, of course.) Next pour over some bechamel sauce (straight from a jar, naturally), and some grated cheddar. (Do not use parmesan. Far too expensive. And not cheddary enough.) Grill for about 10 minutes until golden brown.
For the garlic sauce (essential dip on the side): Mix a splodge of mayonnaise with a splash of white wine vinegar, and two cloves of crushed, chopped garlic

Serve with chips. But not broccoli.
Chicken Parmo. 
Himself liked it anyway. Well, he would... 

Breadcrumb and fry.
Smother in cheese sauce and cheese

Serve with chips. Ignore the green stuff.