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Chicken Parmos (Chicken Parmesan)

Introduction & method

If you're not from the north-east of England, you're probably scratching your head and wondering what a parmo is. Well, it's a flattened out chicken breast, coated in breadcrumbs and smothered with bechamel sauce and cheese. Parmos are very popular in the area around Middlesboro and are frequently consumed late at night after a drinking session.

Chicken Parmos (Chicken Parmesan) Recipe

It is thought the name comes from a corruption of 'parmesan', although the cheese used in takeaways is more likely to be cheddar.


Your chicken should be boneless and skinless. Trim off any bits of fat or sinew, and carefully slice the breast horizontally as thinly as you can. You want the slices to stay connected. Flatten the meat by bashing it with a rolling pin. Coat it in flour, beaten egg and breadcrumbs. Fry in oil for about 5 minutes, until golden.

Bechamel Sauce

Melt the butter in a small saucepan, stir in the flour and when it is all combined, pour in the milk. Bring to the boil, stirring frequently. Add a pinch of salt and about half of the cheese. Pour the sauce over the chicken, spreading it in a thin layer. Sprinkle the remaining cheese on top and place under a hot grill for about ten minutes or until the cheese has melted.

Serve with chips, salad, and a squirt of garlic sauce.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Parmos (Chicken Parmesan) on YouTube.

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Ingredients & Info

 1 chicken breast
 1 tbsp plain white flour
 1 egg
 2 tbsp breadcrumbs
 1 tbsp butter
 1 tbsp plain white flour
 500 ml milk
 100 grams cheese, grated
 1 tsp salt


Oil for frying

US Customary/Imperial

Makes 1 parmo
Prep time: 10 minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.