Grilled Chicken Parm

    1 hour 5 minutes

    A British version of the classic pub chicken parmigiana. It's a hearty meal for one served with chips or salad and peas.

    1 person made this

    Serves: 1 

    • 1 chicken breast fillet
    • 1 egg
    • breadcrumbs, to coat
    • 300-450ml skim milk
    • 1-4 cardamom pods
    • 4 cloves
    • 1 teaspoon peppercorns
    • 1/2 onion, diced
    • 1 bay leaf
    • 30g butter
    • 1 tablespoon flour
    • 1 tablespoon grated Parmesan
    • grated Cheddar, for coating

    Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

    1. Butterfly the chicken breast and open it out like a book. If necessary, flatten the meat further by pounding with a rolling pin, but don't split the meat.
    2. Beat the egg in a bowl, dip the meat then coat with breadcrumbs. Cover and place in fridge while preparing the sauce.
    3. Place the milk in a heatproof jug, add the cardamoms, cloves, peppercorns, onion and bay leaf. Place in microwave and heat at full power 1-3 minutes, taking care it does not boil.
    4. Melt the butter in a saucepan, add the flour and stir constantly to form a roux. Remove from heat. Strain the heated milk into another jug to remove the spices.
    5. Place the roux back on the heat and slowly add the hot milk, stirring rapidly to prevent lumps. If it gets too thick add more milk, but keep stirring. Add the Parmesan and remove from heat. It will thicken as it cools.
    6. Place the chicken breast under a preheated grill to cook, turning once once side is done. Smother the other side of the breast with the sauce and top with grated Cheddar. Return to the grill and cook until sauce is bubbling and cheese has melted.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    I can't believe the beloved parmo is so hard to find outside of Teesside. Made this for some "Southerners" and they love it! Great recipe, thanks  -  20 Feb 2015  (Review from Allrecipes UK & Ireland)