Parmo. Oh, snap, some youtube comments from jay welch sam big fan here in the UK here in the northeast of England. Do we have a similar disc, your chicken parm? It’s called the parmo. Instead of using the tomato topping you guys use, we use a bechamel sauce. Maybe you could try it. Chris Chapman writes we’d love to see you have a go uh your take of a regional delight int side, England, the chicken parmo Scott Clark, says sam, please, google, t-side, parmo, northeast England, delicacy and Matthew sam.
You should try and make a promo got it. Fellas we’re making a pormo and it’s going to be delicious couple little tweaks along the way, one at the end that I really like max doesn’t like the idea of so much. It might interfere with his picture, the oh so important picture. I get that the picture is important, but damn it. What I want to put on this is a good thing max, we’ll see what everybody thinks about I’ll see what everybody says.
I’m sure I’ll get Shawn to leave it up here for everything by the way um. We did the other day a recipe out of my, uh soon to be released. Uh, cookbook says I’m a cooking guy recipe with intentional leftovers. We did a recipe out of that. A leftover Thai beef stir fry. It was a delicious Chansey. You had something incredible good. We all loved it. The comments below the article never have steak left. I don’t know where you live, but steak is not leftover in this house.
I never have steak leftovers. Who has leftover steak doesn’t make it to the fridge it gets, eaten all the way, guys, listen! Here’s the thing! The point is this: if you have some left, but the other thing that I say all the time. If you’re going to cook one steak cook two, if you’re going to make two pieces of chicken make three then you’ve got some extra leftover cook once eat a bunch of times.
It’s that simple everybody just settle down. You never have any leftover steak. I don’t know about you, but so this recipe, the oil, the tea side, promo, starts with making a little bechamel sauce. Just a simple plain, little white sauce. We begin with a couple of tablespoons of butter in our little pot or, as the brits would say, a nobe of butter. Oy. Might you get a noble butter and with the gardeners blaring away we’re going to let this start to melt? The next logical ingredient for bechamel is flour, we’re not there yet we’re going to add some garlic because we want to add extra flavor as we can.
Ladies and gentlemen, who say a bechamel sauce can’t have garlic in it. Anybody nobody, we know, and making a bechamel sauce like this or a roux is always the same. Whatever the amount of fat you’re using is to use an equal part of flour, and so because we had two tablespoons of butter. We’ll then use two tablespoons of flour, and that will look like this one and two and we’ll mix this in and you’ll see what happens.
It gets thick. We want to get this smooth before we start adding the milk to it. So let it do its thing. A little bit and when the flour is nicely incorporated – and you would generally know that, because it was smooth the chunks you’re seeing – are the bits of garlic, then we’ll start to add milk. What our goal is. Look, I love the way it seizes up like this. What our goal is: is nice and smooth.
So at this point, I’m going to switch to a whisk which I don’t have and we’ll get don’t stop and more milk. I like to add a little at a time I’m probably going to get somewhere near. I don’t know a cup and a half, maybe all together in this, but this is what you want. You want this beautiful, lovely, smooth, thick-ish bechamel, so I think a touch more milk, nice, let this thicken a little bit and when it’s beautiful and lovely gorgeous like this, we add two more things: one is a nice pinch of salt and pepper and the other one.
Some parsley because I love it, look it now. We’ve got a beautiful sauce right, it’s perfect or as they’d say int side moy, it’s [, __, ] brilliant. This is good, we’ll take it off the heat and we’ll crack on with our chicken. Yes, that is one massive chicken breast in a ziploc bag. You know the drill here we’re going to pound this flat, but I don’t like to do it without the aid of a little avocado oil because I fear it will rip being beaten dry, so get the air out the center.
The fellow takes your little mallet and begin to whack away it’s whack-a-mole chicken version. Now the question is: how thick do you want this to be chicken parm’s, usually pretty thin? That would be the normal response, but if you want to eat like king henry viii and make it thick once again, the only key to the whole thing is an even thickness. So it cooks at the same time because if one side is thick and the other is not thick they’re not cooking the right way.
So this is going to be one big, ass, t-side parmo barely going to fit in that, and my bowls are too tiny for this. Did you say your balls are too tiny said my bowls are too tiny? He just said my balls are too tiny for this and when it’s, where you want it, move on to your dredging station all right, so here’s our flower for this we need to season it so we’ll give it the following: salt and pepper a decent pinch.
It’s a big piece, a little onion powder, a little smoked paprika and a little heat from some beautiful, bright gorgeous cayenne, and we mix flour seasoned and done bread crumbs chicken could just go straight into this, but I got two things I want to add one because It’s called a chicken parm, I’m going to add some gorgeous parmesan cheese to this. It will just add in the flavor profile so much and it’s because the cheese that will go on top is not parm.
It’s traditionally a cheddar, so I still want to add a little bit extra parm taste and we’ll go right here using our micro, plain zester that everybody should have for stuff like this or citrus or whatever. This mix this in a little bit and the last thing that I think is a rather unnecessary step but makes sense when we come to the very end, and I get to maybe add the thing that max doesn’t want me to add, and that is some bacon Crumbled, bits of bacon – oh oh, too much that doesn’t belong and that doesn’t belong and now we’ll just mix this in.
Oh, my goodness, how could this be bad, but here’s the problem? My chicken is way too big for these bowls, so we’re going to have to go to plates spread this. Our balls are just too small: hey, hey cut it out. Here’s one put the flour on one. Then we need a couple of eggs and we beat and as they do int side as you beat your eggs, you whistle rule Britannia, perfect, all right. Here’s how this goes down.
Everybody understands this, get your chicken to try and get to the edges because your chicken is too damn big. These are American chickens. We like them big here now you bring your chicken or what we will now refer to as your chicken blanket and lay it down see. I see some natural pieces that could come off and make this smaller, but we don’t want to do that. Do we max? Well, your balls are really small, so maybe you need to you’re really having fun with that little joke.
Aren’t you go to the other side? Gentle shake it’s like there’s a whole piece. This is not going to make the cut, so let’s get rid of him and this piece up here, I’m questioning, okay, oh my god, I’m going to be cleaning for an extra three days when this is over. Get this guy covered well because go away. Fly this being covered well in the flour will ensure that the egg will stick. That will ensure that the breading will stick so do a good job and we’re ready for the egg in like that.
Get rid of this make room here. Goodbye fly season’s over soon right. This is hot weather, right gently, gently, or to the other side. Yes, nice job john. I don’t know who John is sounded like a good English name to be able to say out loud, and this now right into our panko bacon. Parm nonsense, we’re pushing down nicely. We want beautifully coated chicken now gently this guy comes up. Oh god, is this going to be insane we’re pushing on this side, and when the guy’s all covered beautifully and your hands are two only one thing left we deep fry and now won’t be the easiest part.
This kid’s got to go income on buddy and in we go look at that like magic, that’s going to be about uh six minutes, I think to get it cooked perfectly inside and now that I’m looking at the bubbling. Suddenly my mind is going. Oh boy, are those bacon bits going to become like black little marks all the way across this thing, and if it does that’s fine because it’s getting covered with bechamel and cheese boy give us a kiss loaf.
Let’s have a look at our friend here. Shall we? Oh, snap, okay, most gorgeous thing ever bacon. Looking fine what the [ __ ] is on me. It’s like spiders. I just saw [ __ ] cow spiders on you. I don’t know. I think so. Oh, come on lads, give us a kiss loaf and look it hi buddy. You want to come, live at my house, so let him drip a bit him by the way bacon. Looking amazing still put her on a rack. We move on to the next phase, and here we wow look it look it crispy gorgeous, and look how nice, the bacon bits turned out.
Okay, so there are only two things to do. One is we come by with this gorgeous garlicky bechamel with a little parsley, and we put it on top, my god something’s very wrong about this. I wonder how much people int side weigh. We should be cooking, healthier style, max gone on a health kick today and started complaining that we’re making too much comfort food and, I tried to say max – listen number one.
This is what our people like number two we’re coming into this time of year when this is the food that people want. You get me. I just want a nice salad with tomatoes and lettuce. Look a little bit’s running down! Oh gosh! Okay, I’m good! All! Right! Now the cheese in the front you see, I see it. Okay, now the cheese and the traditional cheese. I think in tea side is straight cheddar, but I like the color combo of cheddar and some Monterey jack, so we’re just going to give a nice coating.
We won’t go on top of the bear chicken we’re going to cover up the bechamel, I’m feeling very good about this. Anybody else yeah. I hope all the people that asked for us to make this aren’t yelling, because I’m using two types of cheese – and I did garlic and I got bacon in here and all right. This is this, ladies and gentlemen: is, for now, all she wrote the only thing left to do, throw it under the broiler, but six inches away until it starts to melt and become a tree, Mendes.
Look what we made. Oh snap, please can I take it off and put on the beautiful slate. So let’s take this guy off as out hot gently as we can we’ll go right there, mother, clucker, okay, you know I have to put a tiny bit of parkland. That’s! Okay! That’s! Okay! Tiny bit and that, ladies and gentlemen, is a tea side – parmo, maybe not the official version, but what’s about to be a delicious version? Well, I think we’ve done some good work here today.
Don’t you think pretty good we’ve got what appears to be a rather perfect. I don’t know what that is now crispy chicken. What is it? It’s not really. The palm breast we’ve got a gorgeous beautifully crusted chicken breast with parmesan cheese in it and bacon in it, and then the tremendous garlicky bechamel two types of cheese on top and then well. The rest is heaven. Can I put my little piece on here? Yes, thank you.
The only thing I wanted to add and again probably not necessary, but I want it is a beautiful sunny side up egg. Now we’re talking so it’s time for a bite. I think I’ll come on the side. I gotta go first, no egg because well because so just let me get a bite this way. Oh gosh chicken, perfect, look at the way. This whole thing. Oh gosh, come on. I can’t wait, buddy just the smell. It’s not even right t side, you’re geniuses! I don’t know who started it, but I can tell you this: it’s crazy, delicious and this version with the garlic and the bechamel, maybe you’re doing that the bacon and the crumbs uh, maybe you’re doing that too.
I don’t know, I’m telling you. This is the one that you want to make and now a little bite with the egg in here. Shall we so poke wow break? Oh, do you know what that’s going to do to the flavor ah come on over the top unbelievably over the top look? This is a quest for us to find and make for you the best regional dishes. This way up at the top no kidding healthy, I don’t know, probably not don’t eat the whole thing yourself, but if, where you live, there’s something that you would like to see us recreate, let us know, comments, comments and like Instagram, subscribe, [ __, ] Facebook like Subscribe hit, the notification bell, let us know what you want we’re here.
For you, sorry, I just have to there’s nothing bad here. Ladies and gentlemen, I will leave you now with two things. One will be a reminder to a click below and order. My new cookbook, you can pre-order it now. It’s out in November, say on the cooking guy recipes with intentional leftovers in the second. I will stand here quietly solemnly respectfully, looking at what we’ve made our tea side: parm while humming god save the queen, you