Chicken Parmesan or Parmos as they are known are a local meal hailing from Teesside and the boys love them, but they are not that healthy, so we decided to have a go at making our own at home. Well, I tasked the boys to have a go at making them.
A chicken Parmo is a breaded cutlet dish originating in Middlesbrough and a popular item of takeaway food in the North East of England. Similar to a schnitzel, it consists of chicken in breadcrumbs topped with a white béchamel/Parmesan sauce and cheese. Traditionally parmos are served with chips and garlic sauce.
Baked Chicken Parmo
- 2 chicken breasts, butterflied in half (1 half a chicken breast per person)
- 50g plain flour
- 2 free-range eggs, beaten
- 50g Parmesan, grated
- 50 breadcrumbs
- 1 tsp dried oregano
- few basil leaves, finely chopped
- 1 ball of mozzarella
How to make Baked Chicken Parmo
Preheat the oven to 200C/180C Fan/Gas 6. Slice your chicken breasts butterfly style. If you are super hungry, then you can always give your breasts a bash and have one per person, but we tend to have half a one each, especially if they are on the large size.
Season the flour and place on one plate, the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. We used our food processor to whizz up 5 slices of white bread for the breadcrumbs.
Dip each chicken piece in the flour. Then dust off any excess and drop into the egg.
Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly.
Arrange the chicken on a baking tray covered with Bacofoil nonstick foil and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through.
Then take out and top with mozzarella and other cheese and pop back in for 10 minutes until the cheese is melted.
We topped ours with some chilli cheese in addition to the mozzarella and they were amazing.
A huge hit that we will be making again.
We are delighted to be in a paid relationship with Bacofoil and are big fans of Bacofoil after using their trays at Christmas. Using their non-stick foil is so simple and it works. You just need to remember the non-stick side is the dull side. Seriously nothing sticks, not the cheese or even roast vegetables (just take a look at our Bacofoil Baco-Shake below)!