Parmo perfect
Serves: 4
Ingredients
- For the béchamel sauce:
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 1 litre milk
- 2 tsp salt
- ½ tsp freshly grated nutmeg
- For the chicken:
- 4 chicken fillets
- 1 egg
- 150g breadcrumbs
- 1.25 litres vegetable oil, for frying
- 110g cheddar cheese
Method
- Flatten the chicken breasts. Beat egg in a shallow bowl. Season breadcrumbs and pour on to a large plate. Coat chicken fillets with egg cover with the crumbs. Set aside.
- Melt the butter in a saucepan over a low heat. Add flour and stir continuously until smooth to make a roux. Gradually add milk, whisking continuously until very smooth for 10 mins. Remove from heat, season with salt and nutmeg. Deep fry chicken fillets until golden. Drain on kitchen paper. Pour the béchamel sauce over the chicken, sprinkle over the cheese, place under a medium grill until cheese melts, serve with chips and, for the healthier minded, a green salad garnish.
