Parmo with a Twist

Ingredients

• 4 chicken breasts 4 chicken breasts
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) béchamel sauce 1 cup (240ml) béchamel sauce
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the buttermilk, paprika, and garlic powder. Add the chicken breasts and marinate for at least 1 hour, or overnight for best results.
2. 2.
   In a shallow dish, mix together the breadcrumbs, smoked paprika, salt, and black pepper.
3. 3.
   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
4. 4.
   Remove the chicken breasts from the marinade, allowing any excess to drip off. Dredge each chicken breast in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   Preheat the broiler in your oven.
7. 7.
   Place the fried chicken breasts on a baking sheet. Spread a generous amount of béchamel sauce over each chicken breast, then sprinkle with a mixture of grated cheddar and mozzarella cheese.
8. 8.
   Broil the chicken breasts until the cheese is melted and bubbly, about 2-3 minutes.
9. 9.
   Serve the Parmo hot, alongside a fresh salad or crispy fries.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before marinating to ensure they cook evenly.
• Breadcrumbs — For extra flavor, use seasoned breadcrumbs or add herbs and spices to plain breadcrumbs.
• Smoked paprika — Adjust the amount of smoked paprika according to your preference for smokiness.

Tips & Tricks

• For a healthier version, you can bake the breaded chicken breasts in the oven instead of frying them.
• Experiment with different types of cheese for the topping, such as Gouda or blue cheese, to add your own twist to the dish.
• Serve the Parmo with a squeeze of lemon juice for a refreshing tang.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Make sure the oil is hot enough before frying the chicken to achieve a crispy coating.

Serving advice

Serve the Parmo hot, straight from the oven, to fully enjoy the melted cheese and crispy chicken. Garnish with fresh herbs, such as parsley or chives, for a pop of color.

Presentation advice

Present the Parmo on a large platter, allowing the golden and cheesy chicken breasts to take center stage. Pair it with a side of vibrant salad or crispy fries for a visually appealing and satisfying meal.