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What's for Dinner? v.19.49 - Chicken Parmo [1]
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Date: 2025-06-07
This is an English dish, so cue the jokes about English cuisine. It has an interesting history, having been created in Northern England by a Greek American chef in 1958. Basically fried chicken, béchamel sauce, and a layer of melted cheddar on top.
I got this recipe from an English cooking website that I’ve enjoyed for many years. The tourtiere recipe is amazing (although it’s from Eastern Canada, not England). I made the toad-in-the-hole once, but Mrs. Spectre didn’t care for the Yorkshire pudding. She has enjoyed the many desserts I’ve pulled from here—I’ve done more than I could possibly list or link, but I will give a shout-out to the apple pandowdy. I strongly encourage exploring this website.
But anyway, chicken parmo. Here’s the link, and here’s the recipe, with some notes afterward. This recipe is for 4 people, so you may want to cut it by half or even three quarters.
CHICKEN PARMO 4 chicken fillets, pounded to an equal thickness
1 large egg
bread crumbs (150 g)
salt and pepper to taste vegetable oil 5 T butter
4 T flour
4 c milk
1 onion, peeled
1 whole clove
bay leaf or 1/8 t oregano
salt and pepper
1/2 tsp freshly grated nutmeg 4 ounces strong cheddar cheese, grated Stick the clove and bay leaf into the onion; place the milk into a sauce pan with the onion/clove; bring just to the boil; remove and set aside to infuse for half an hour; strain out the onion, clove, bay leaf. Melt butter in large saucepan; whisk in flour; cook 1 minute; whisk in the warm milk a bit at a time until mixture thickens and boils; cook about 5 minutes over low heat; season with salt, pepper, nutmeg; place parchment paper on the surface to keep a skin from forming and set aside. Season chicken with salt and pepper; beat egg in large shallow bowl; place bread crumbs into another large shallow bowl; place 1 inch of vegetable oil in large skillet; coat chicken in egg and then bread crumbs; cook chicken over high heat for several minutes per side, until golden brown. Place chicken into large baking dish; pour sauce over chicken and sprinkle with cheese; broil until sauce is bubbling and cheese is golden.
NOTES: Mrs. Spectre developed an allergy to bay leaves several years ago, which is why I use oregano. If you fry your chicken differently, that’s fine—the method doesn’t really matter (FWIW, I usually dredge the chicken in flour, then again in bread crumbs). You don’t have to let the béchamel cool; if you time it right, and the chicken is done, you can pour the sauce right then and there, then put it in the oven. Finally, I prefer to use different varieties of cheddar instead of the typical “plain” kind one gets at the grocery store. Here’s the one I used last time—sharp Irish cheddar, purchased at Grocery Outlet (see my previous diary).
Goes perfect with potatoes, mashed or some other type.
Bon appétit, everyone!
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