Parmo Chicken

Directions

1. 1
   Pound chicken fillets until flat and thin.
2. 2
   Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs.
3. 3
   Deep-fry the chicken fillets until golden brown.
4. 4
   Now make the bechamel sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
5. 5
   Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
6. 6
   Pour bechamel sauce over the cooked chicken fillets.
7. 7
   Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted.
8. 8
   Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.