Feeling hungry? This deep-fried Chicken Parmo will hit the spot! 🤤🍗🧀
Ingredients:
🔸️ 2 large boneless, skinless chicken breasts
🔸️ Salt and pepper
🔸️ 1 cup plain flour
🔸️ 2 eggs (beaten)
🔸️ 1 ½ cups breadcrumbs
🔸️ 1 teaspoon paprika
🔸️ 1 teaspoon garlic powder
🔸️ Oil
🔸️ 1 ½ cups béchamel sauce
🔸️ 2 cups grated cheddar cheese
Instructions:
🔸️ Place each chicken breast between two sheets of plastic wrap or in a ziplock bag. Pound them with a meat mallet or rolling pin until they are about ½ inch thick.
🔸️ Season both sides of the chicken with salt, pepper, paprika, and garlic powder.
🔸️ Set up three bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
🔸️ Coat each chicken breast in flour, shaking off the excess.
🔸️ Dip it into the beaten eggs, then coat it evenly with breadcrumbs.
🔸️ Heat the vegetable oil in a large frying pan over medium heat. The oil should be about 1-2 cm deep.
🔸️ Once hot, carefully add the breaded chicken breasts to the pan. Fry for 4-5 minutes on each side until golden brown and fully cooked.
🔸️ Remove the chicken and place it on a paper towel to drain excess oil.
🔸️ In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to form a roux.
🔸️ Gradually whisk in the milk, continuing to stir until the sauce thickens (about 4-5 minutes).
🔸️ Season with salt, pepper, and a pinch of nutmeg.
🔸️ Preheat your oven to 200°C (400°F).
🔸️Generously sprinkle the grated cheddar cheese and Parmesan (if using) on top.
🔸️Bake in the oven for about 10-12 minutes.
🔸️Garnish with chopped parsley, and serve with chips (fries) and salad.