CHICKEN PARMO
Make homemade chicken parmo, with breaded chicken and a cheesy béchamel topping. A great dish for lunch or dinner, serve with salad or your favourite sides
Provided by Adam Bush
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken breasts between two pieces of baking parchment and use a rolling pin to bash out to a 1cm thickness.
- Fill three shallow bowls with the plain flour, beaten eggs and breadcrumbs. Dredge each chicken breast through the flour first, then the beaten egg and finally in the breadcrumbs, patting to coat them well, then put on a lightly oiled baking parchment-lined baking tray. Spray each of the chicken pieces with a little more oil and put in the oven for 40 mins until brown, crispy and cooked through.
- Meanwhile, make the béchamel. Melt the butter in a saucepan and, once foaming, add the plain flour and cook for 2-3 mins, stirring well. Gradually add in the milk, while whisking, only adding more once the last lot has been fully absorbed. Simmer for 5 mins until you have a thick, smooth white sauce. Season, grate in the nutmeg and add in ¾ of the red leicester. Once the cheese has fully melted, remove from the heat.
- Once the chicken is cooked, remove from the oven and heat the grill to high. Spoon the béchamel sauce over both of the chicken breasts and sprinkle over the remaining cheese. Grill for 1-2 mins until bubbling and golden and serve with a salad, if you like.
Nutrition Facts : Calories 825 calories, Fat 41.3 grams fat, SaturatedFat 22.5 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 1.2 grams fiber, Protein 58 grams protein, Sodium 1.85 milligram of sodium
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
PARMO CHICKEN
Parmo or Parmesan is a popular food dish primarily sold in take aways throughout North East England, especially popular in Middlesbrough, where it originated. Its original name was 'Escalope Parmesan' and is made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, often accompanied by chips and a choice of salad, coleslaw or creamed cabbage.
Provided by Shesbittersweet
Categories One Dish Meal
Time 25m
Yield 4 Chicken fillets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken fillets until flat and thin.
- Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs.
- Deep-fry the chicken fillets until golden brown.
- 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.
- 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.
- Pour bechamel sauce over the cooked chicken fillets.
- Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted.
- 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.
Nutrition Facts : Calories 497.8, Fat 34.8, SaturatedFat 21.3, Cholesterol 154.9, Sodium 1676.5, Carbohydrate 27.4, Fiber 0.9, Sugar 1.2, Protein 19.4
More about "chicken parmo recipes"
HAIRY BIKER’S CHICKEN PARMO RECIPE | 52 RECIPES IN 2020
From misspond.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate.
- Heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano, chilli flakes and tomatoes.
- Take a large, shallow oven-proof dish which will take all the chicken in a single layer. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned.
TEESSIDE CHICKEN PARMO RECIPE - NORTH EAST FOOD
From northeastfood.co.uk
4.7/5 (3)Category Main CourseCuisine BritishTotal Time 30 mins
- Dip the flattened chicken in egg then breadcrumbs. Shallow fry in oil at 170°C for 3 1/2 minutes each side.
CHICKEN PARMO RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category MainCuisine BritishTotal Time 45 mins
CHICKEN PARMO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
RECIPE | THE FAMOUS MIDDLESBROUGH ‘PARMO’
From thumbelinalillie.com
25 BEST CHICKEN PARMESAN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
KETO CHICKEN PARMO RECIPE (LOW CARB) - TASTEFULLY VIKKIE
From tastefullyvikkie.com
AUTHENTIC CHICKEN PARMIGIANA {FAMILY RECIPE} - A SIMPLE PALATE
From asimplepalate.com
20 MINUTE HEALTHY CHICKEN PARMESAN RECIPE - PINCH OF YUM
From pinchofyum.com
CLASSIC CHICKEN PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN PARMO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE TEESSIDE CHICKEN PARMO — ANTHONYSHOCK
From anthonyshock.com
CHICKEN PARMOS (CHICKEN PARMESAN) RECIPE - KEEF COOKS
From keefcooks.com
7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PARMO RECIPE - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
GORDON RAMSAY CHICKEN PARM (2022) - HELL’S KITCHEN …
From hellskitchenrecipes.com
BEST CHICKEN PARM RECIPE | RESTAURANT-STYLE - CHEF DENNIS
From askchefdennis.com
EASY HOMEMADE CHICKEN PARMO RECIPE - STUDENT EATS
From studenteats.co.uk
CHICKEN PARM TACOS RECIPE - HOW TO MAKE CHICKEN PARM TACOS
From delish.com
DELICIOUS CHICKEN PARMO RECIPE - DELICIOUSCOOKS.INFO
From deliciouscooks.info
CHICKEN PARMO RECIPE - POSH CHICKEN PARMESAN - THE CURRY GUY
From greatcurryrecipes.net
CHICKEN PARMO RECIPE | NANDO'S
From nandos.co.uk
THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
From cafedelites.com
CHICKEN PARMO – SKINNY KITCHEN SECRETS
From skinnykitchensecrets.com
PARMO: CHICKEN PARMO RECIPE WITH BECHAMEL SAUCE | EPERSIANFOOD
From epersianfood.com
RECIPE: CHICKEN PARMO - COTE KITCHENS
From cotekitchens.com
PARMO - TRADITIONAL RECIPE FROM THE UNITED KINGDOM | 196 FLAVORS
From 196flavors.com
BA'S BEST CHICKEN PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN PARMIGIANA | RECIPETIN EATS
From recipetineats.com
CRISPY CHICKEN PARMESAN - YOUTUBE
From youtube.com
EASY CHICKEN PARMO RECIPE BY PARM STAR – LONDON PIGGY
From londonpiggy.co.uk
CHICKEN PARMESAN | MCCORMICK
From mccormick.com
BIG TASTY CHICKEN PARMO – BIG TASTY DURHAM
From bigtastydurham.com
CLASSIC CHICKEN PARMA AUSSIE STYLE - GREAT EIGHT FRIENDS
From greateightfriends.com
CHICKEN PARMO TEESSIDE CHEESY INDULGENCE - KRUMPLI
From krumpli.co.uk
CHICKEN PARMESAN | ALLRECIPES
From allrecipes.com
RECIPE: CHICKEN PARMO
From philsfoodworld.blogspot.com
EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN PARM
From delish.com
TEESSIDE CHICKEN PARMO | TEENYRECIPES
From teenyrecipes.com
CHICKEN PARMO | THE ENGLISH KITCHEN
From theenglishkitchen.co
EASY CHICKEN PARMESAN {EASY TO MAKE} - SPEND WITH PENNIES
From spendwithpennies.com
TEESSIDE CHICKEN PARMO – DAD THE DISH
From dadthedish.com
EASY CHICKEN PARMO RECIPE... | THE DIARY OF A FRUGAL FAMILY
From frugalfamily.co.uk
CHICKEN PARMO - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love