Make hand crafted chicken parmo, with breaded chicken and a messy béchamel beating. An incredible dish for lunch or supper, present with salad or your number one sides
Fixings
• 2 skinless chicken bosoms
• 30g plain flour
• 2 eggs, beaten
• 75g dried breadcrumbs
• splash oil
• salad, to serve (discretionary)
Strategy
Stage 1
Heat the stove to 200C/180C fan/gas 6. Put the chicken bosoms between two bits of baking material and utilize a moving pin to slam out to a 1cm thickness.
Stage 2
Fill three shallow dishes with the plain flour, beaten eggs and breadcrumbs. Dig every chicken bosom through the flour first, then, at that point, the beaten egg lastly in the breadcrumbs, tapping to cover them well, then put on a delicately oiled baking material lined baking plate. Shower every one of the chicken pieces with a touch of additional oil and put in the stove for 40 mins until brown, firm and cooked through.
Stage 3
In the interim, make the béchamel. Liquefy the margarine in a pan and, once frothing, add the plain flour and cook for 2-3 mins, blending great. Progressively include the milk, while whisking, just adding all the more once the last parcel has been completely consumed. Stew for 5 mins until you have a thick, smooth white sauce. Season, grind in the nutmeg and add in ¾ of the red leicester. When the cheddar has completely dissolved, eliminate from the intensity.
Stage 4
When the chicken is cooked, eliminate from the stove and intensity the barbecue to high. Spoon the béchamel sauce over both of the chicken bosoms and sprinkle over the leftover cheddar. Barbecue for 1-2 mins until foaming and brilliant and present with a plate of mixed greens, on the off chance that you like.