Chicken parmo
Indulge in the rich flavors of a classic Chicken Parmo salad. Savor tender chicken, melted cheese, and crisp greens in every bite. Perfect for a quick and satisfying meal.
Ingredients:
- 2 skinless chicken breasts
- 30g plain flour
- 2 eggs, beaten
- 75g dried breadcrumbs
- spray oil
- salad, to serve (optional)
- 25g butter
- 25g plain flour
- 250ml milk
- grating of nutmeg
- 100g red leicester
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Place the chicken breasts between two sheets of parchment paper and flatten to a thickness of 1cm using a rolling pin.
- Prepare three shallow dishes with all-purpose flour, beaten eggs, and breadcrumbs. Coat each chicken breast with flour first, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to ensure they are well coated. Place the breaded chicken on a baking tray lined with lightly oiled parchment paper. Lightly spray some oil over the chicken pieces and bake in the oven for 40 minutes until they are golden brown, crispy, and fully cooked.
- While the chicken is baking, make the white sauce. Melt the butter in a saucepan, then add the all-purpose flour and cook for 2-3 minutes, stirring continuously. Gradually pour in the milk while whisking constantly, ensuring each addition is fully incorporated before adding more. Let the sauce simmer for 5 minutes until it thickens and becomes smooth. Season with salt, grate some nutmeg, and add three-quarters of the red Leicester cheese. Once the cheese has melted completely, take the sauce off the heat.
- Once the chicken is done, take it out of the oven and preheat the grill to high. Spoon the white sauce over the chicken breasts and sprinkle the remaining cheese on top. Grill for 1-2 minutes until the cheese is bubbly and golden brown. Serve with a side salad, if desired.
Summary:
- Calories: 1269 kcal
- Fat: 37 g
- Protein: 146 g
- Carbs: 78 g
- Potassium: 2115 mg
- Magnesium: 201 mg