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Teesside chicken parmo

Proper Teesside Chicken Parmo New & Improved Recipe

By Tom · Updated

Jump to recipe
  • About 25 min
  • Takes a bit of care

For this recipe, I am remaking an old favourite of mine. The Teesside chicken Parmo. Since making my last Teesside chicken parmo video 3 years ago, I have improved the recipe and I thought it was about time I showed you my new and improved version.

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The recipe

Teesside chicken parmo

For this recipe, I am remaking an old favourite of mine.

  • 15 min prep
  • 8 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Béchamel sauce

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Being by butterflying the two chicken breasts (2 breast) and season each one with salt and black pepper.

  2. Step 2

    Take 3 bowls and place 100g of plain flour (100 g) in the first, two beaten eggs (2) in the second, and 100g of breadcrumbs (100 g) into the third. Next, dip one of the butterflied chicken breasts (2 breast) into the flour, ensuring it is evenly coated on each side. Then coat it in the beaten egg and finally in the breadcrumbs. Place onto a plate and repeat with the second chicken breast.

  3. Step 3

    Place a large pan suitable for deep frying over high heat and fill it halfway with an oil ideal for deep frying. Heat to 180°C. You can also use a deep-fat fryer for this.

  4. Step 4

    While the oil is heating up, we can make the béchamel sauce. Place two small saucepans over low heat. Place the milk (400 ml) into one of them to warm through and place 50g of butter (50 g) into the second pan. Once the butter has melted add in 50g of plain flour (100 g) and mix to make a paste. Cook for 2 minutes.

  5. Step 5

    Gradually add the warm milk (400 ml) in stages into the butter (50 g) and flour (100 g) mixture until all the milk is fully incorporated into the sauce. Make sure to keep stirring at all times during this process. Season to taste with salt and pepper. You can also add a little grating of nutmeg at this stage. Remove from the heat.

  6. Step 6

    To fry the chicken, gently place 1 chicken breast (2 breast) into the hot oil and cook for 6 minutes until golden brown turning halfway through the cooking process. Once cooked remove from the oil and onto a plate lined with kitchen paper. Repeat with the second chicken breast.

  7. Step 7

    Place the fried chicken onto a baking tray lined with parchment paper and then share the béchamel sauce over the two chicken breasts (2 breast). Spread it out to cover the full surface area of each one. Grate over your cheese of choice (I'm using cheddar) and place under a hot grill until the cheese has melted and golden on top.

  8. Step 8

    Serve with chips, salad and garlic mayonnaise.

  9. Step 9

    You can compare this recipe with my older Teesside Chicken Parmo Recipe Here: https://www.pinchofmint.com/post/proper-teesside-chicken-parmo-recipe.

  10. Step 10

    Here's the older recipe video below if you'd like to check it out (I can't watch it, it's to embarrassing ).

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Questions people ask

How long does teesside chicken parmo take?

About 25 min from start to finish, of which 15 min is prep and 8 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.