Parmo (falkirk style)

Parmo, or Parmesan, a breaded cutlet dish originating in Middlesbrough, is popular in the North East of England. Similar to a schnitzel, it typically consists of deep-fried chicken in bread crumbs topped with a white béchamel sauce and cheese

Its easy enough to make… For the béchamel sauce: 5 tbsp butter 4 tbsp all-purpose flour 1l (1¾ pints) milk ½ tsp freshly grated nutmeg

4 chicken fillets 1 egg 150g (5½oz) breadcrumbs approx 1.5l (2¾ pints) vegetable oil, for frying 110g (4oz) cheddar cheese (I used red leister for mine)

In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth. Heat the milk in a separate pan until it is just about to boil. Gradually add this to the butter and flour mixture, whisking continuously until very smooth. Bring to a simmer, lower the heat and cook for 10 minutes, stirring constantly, then remove from heat. Season with 2 tsp salt and the nutmeg Pound the chicken fillets between two sheets of greaseproof paper until they are flat and thin. Beat the egg in a shallow bowl. Season the breadcrumbs and pour on to a large plate. Coat the fillets with the egg, then dip into the crumbs, covering them evenly. Heat the vegetable oil in a large saucepan or deep frying-pan to 160°C and deep-fry the chicken fillets until they have turned golden brown. Leave to drain on some kitchen paper.

To serve, pour the béchamel sauce over the chicken fillets then sprinkle over the cheese. Place under a medium grill until the cheese has melted.