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–+ servings
Peter Parmo Image

Peters Parmo with sides

A classic Northern inspired dish by Chef Peter! Chicken parmo is crispy breadcrumbed chicken topped with bechamel and cheese and baked in the oven served with homemade oven chips.
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Print Recipe
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Equipment

  • 3 bowls
  • 1 Rolling Pin or saucepan to bash chicken
  • 1 clingfilm
  • 1 Pre-heated oven at 200FAN or airfryer
  • 2 baking trays
  • 1 Wire rack optional

Ingredients
 
 

Chicken Parmo

  • 4 chicken breasts
  • 60 g butter
  • 500 ml milk
  • 1 tsp mustard
  • 30 ml olive oil
  • 160 g plain flour you can use half wholemeal if preferred
  • 160 g breadcrumbs 100g in bowl
  • 2 eggs whisked
  • 320 g grated cheese Cheddar and Red Leicester for colour

Oven Chips

  • 800 g potatoes
  • 30 ml olive oil
  • 1 tbsp smoked paprika or cajun spice

Instructions
 

Homemade Oven Chips

  • Wash potatoes thoroughly, leaving the skins on for extra fibre and nutrients then cut into chip sized strips of roughly equal size.
  • Place the chips into roasting tray, drizzle with oil, paprika, salt and pepper (or Cajun spice if using) and toss together to ensure they are coated and spread out in a single layer (avoid overcrowding as it stops them going crisp). You can add garlic powder, dried herbs or any other flavourings at this stage.
  • Roast in pre-heated oven at 200FAN for for 35-40 minutes, turning halfway through cooking.
  • Once golden brown and crisp, remove from the oven and serve immediately or keep warm until parmo is done.

Chicken Parmo

  • While the chips are cooking. Prep chicken breasts - lay a sheet of cling film on work surface, place chicken on top and add another sheet of cling film over the top. Use a rolling pin (or other bashing device!) to bash chicken until it’s approx half inch thick. Set them to one side.
  • Place 3 bowls in front of you; one with flour, eggs whisked, breadcrumbs. One by one, dust the chicken flour, then dip into egg wash, then into the breadcrumbs - make sure its fully coated.
  • Place onto a baking tray (ideally on a wire rack) and cook in pre-heated oven at 200FAN for 20-25 minutes until cooked through (cut open to check it is opaque inside and piping hot). If not using a wire rack; turn over half way through cooking.
  • Note - Airfry for 14 minutes at 200 degrees.

Bechamel

  • In a saucepan, add the butter and 60g flour and stir until butter has melted and combined with flour - cook for 3 minutes.
  • Remove from the heat; add the milk and whisk until smooth, then return to the heat and keep whisking as it thickens; add the mustard and season generously with salt and pepper. Remove from the heat once it starts to bubble.

Finish.

  • Divide the bechamel sauce over the top of the cooked chicken breasts (be generous!) and smooth with the back of a spoon.
  • Top with a healthy portion of cheese, then pop the chicken under the grill until the cheese is melted.
  • Note- or pop into airfryer at 200 for 3-5 minutes until cheese is melted.
  • Serve with oven chips and coleslaw!