Yee haa, this themed parmo involves southern fried breadcrumbs and monetray jack cheese. It's real good y'all.
Ingredients
(Products shown in the gallery)
2 x chicken fillets
1 egg, beaten
Southern fried breadcrumbs
Monteray jack cheese (or other American) – grated is better but I couldn’t find any. Hence my pic looks a bit flat and smooth
Oil for frying
Bechemal sauce
2 x frozen onion rings per parmo
Bourbon sauce or glaze (recipe here or purchased)
Method
Note: The frying step can be missed and you can just oven bake (as per my pictures) if preferred. Frying just adds extra crunch. Miss the step if you want to prep in advance or freeze before cooking.
Make sure you take the meat out of the fridge and allow it to reach room temperature
Place each breast on a chopping board, cover with cling film and beat to flatten
Dredge the meat, first into the egg, then the breadcrumbs. Ensure that the coating is even all over then set aside.
Fry the fillets (one at a time) for approximately 2 minutes on each side, untill the breadcrumbs have turned golden.
Place onto a baking tray and cover with a couple of spoons of bechamel, the cheese and 2 onions rings each.
Bake in a preheated oven at 180C for 25 minutes (15 mins if pre-fried) until the chicken is cooked through.
Serve with fries, slaw and bourbon sauce.
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