Chicken Parmo

• chicken breasts↗2 skinless
• plain flour↗30g g
• eggs↗2

  beaten

• breadcrumbs↗75g g
• spray butter
• salad↗

  for serving (optional)

• butter↗25g g
• plain flour↗25g g
• milk↗250ml ml
• nutmeg↗grating of
• red Leicester↗100g g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection (gas mark 6). Place the chicken breasts between two sheets of parchment paper and roll them out with a rolling pin to a thickness of 1 cm.

2. 2

   Pour the plain flour, beaten eggs and breadcrumbs into three shallow bowls. Dredge each chicken breast first in flour, then in the beaten egg, and finally in the breadcrumbs, pressing to coat well. Place them on a lightly oiled baking tray lined with parchment. Spritz each piece with a little more oil and bake in the oven for 40 minutes until golden, crisp and cooked through.

3. 3

   Meanwhile, make the béchamel. Melt the butter in a saucepan and, when it starts to bubble, add the plain flour and cook for 2‑3 minutes, stirring well. Gradually whisk in the milk, adding more only after the previous amount is fully absorbed. Simmer for 5 minutes until you have a thick, smooth white sauce. Season, add grated nutmeg and ¾ of the red Leicester cheese. When the cheese has fully melted, remove from heat.

4. 4

   When the chicken is ready, remove it from the oven and preheat the grill to high heat. Brush both breasts with the béchamel sauce and sprinkle with the remaining cheese. Grill for 1‑2 minutes until the sauce bubbles and turns golden, then serve with salad, if desired.