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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound chicken fillets until flat and thin. | 2. Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs. | 3. Deep-fry the chicken fillets until golden brown. | 4. Now make the bechamel sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. | 5. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. | 6. Pour bechamel sauce over the cooked chicken fillets. | 7. Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted. | 8. Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken fillet	4			10.0	0.8356	0.6512	0.4476
cheddar cheese	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1/2	cup		-	-	-	-
cooking oil				-	-	-	-
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
purpose flour	4	tablespoons		-	-	-	-
milk	4	cups		595.36	46.6528	30.744	31.9152
salt	2	teaspoons		-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.