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Chicken Parmo

'Nduja Chicken Parmo

documentingmydinner
'Nduja Chicken Parmo recipe, inspired by the popular Teeside takeaway.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine British
Servings 2 people
Calories 900 kcal

Ingredients
  

  • 2 Chicken Breasts
  • 100g g Plain flour
  • 2 Eggs
  • 100 g Breadcrumbs
  • Salt and Pepper
  • Sunflower Oil
  • 25 g Butter
  • 250 ml Milk
  • Nutmeg For grating
  • 100 g 'Nduja
  • 200 g Mozzarella grated

Instructions
 

  • Pre-heat the oven to 200C. Use a meat tenderiser to bash out the chicken until it is double the size and thin.
  • Place 75g of the flour on one plate, a beaten egg in another plate and the breadcrumbs in a third plate.
  • Dip each flattened chicken breast into the flour, to coat, then the egg and finally the breadcrumbs to create a coating.
  • Heat a few tbsp of sunflower oil in a large frying pan over a medium heat. Allow the oil to heat up for a minute or so and then add the coated chicken, frying on each side for about 2-3 minutes until golden. Transfer to a wire rack tray and cook in the oven for 15-20 minutes.
  • Meanwhile, cook the Béchamel sauce. Add 25g butter to a saucepan over a medium heat and stir to melt. Add 25g plain flour and stir for 3-5 minutes. Grate in around a quarter of a nutmeg and stir through. Gradually add the milk and stir until you have a thick, smooth sauce. Season with salt and simmer for five minutes over a low heat. Stir through about 50g of the mozzarella until it melts.
  • Heat the grill to high. Once the chicken is cooked, spread half of the Béchamel sauce over each chicken breast, top with half of the 'Nduja and then half of the mozzarella cheese. Grill for 5 minutes until bubbly and golden.
Keyword cheese, chicken, Nduja, Parmo