Sunday Roast Parmo

The concept parmos continue with a Sunday Roast Parmo. Saw the idea in a pub and wanted to recreate but with different ingredients. You can make the Yorkshire pudding but the giant frozen ones are perfect to cuddle your parmo.

Ingredients

For the chicken

• 2 Chicken breasts, flattened

• 1 egg, beaten

• ½ cup breadcrumbs

• ½ cup dry stuffing mix

• Frozen peas

• Sprinkle of grated cheddar

For the leek sauce

• 25g butter

• 1 leek, sliced

• 1tbsp plain flour

• 150ml milk

• Grated cheddar cheese 

The rest

• Giant Yorkshire pudding - I bought frozen but you can make

• Roast potatoes - I just seasoned, added some beef dripping and put in the air fryer for 25 mins

• Gravy

Method

1. Remove the chicken from the fridge and allow it to reach room temperature.

   Make the sauce

2. Melt the butter and fry the leeks on a low heat until soft.

3. Stir in the flour and stir for a minute.

4. Add the milk gradually, stirring constantly to create a roux.

5. Bring to a simmer and stir in cheese until melted.

   Make the parmo

6. Mix the breadcrumbs and stuffing mix together.

7. Dredge the chicken in the egg, then the breadcrumbs ensuring that the coating is even all over.

8. Add oil to a large frying pan and heat.

9. Fry the fillets (one at a time) for approximately 2 minutes on each side, until the breadcrumbs have turned golden.

10. Place onto a baking tray and cover with the leek sauce.

11. Add some frozen peas (still frozen) and then some grated cheese.

12. Place the fillets into a preheated oven at 180C for 10-15 minutes to finish them off (until the chicken is cooked through)

13. Serve inside a giant Yorkshire pudding with roast potatoes and a jug of gravy.