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. ---------------------------------------------------------------------------
Nutrition
Ingredients
