Traditional Teesside Parmo

Flatten a chicken breast with a meat mallet until it is a large, thin escalope.

Bread the chicken by coating it in flour, beaten egg, and breadcrumbs.

Deep-fry or shallow-fry the breaded chicken until golden brown and cooked through.

Make a thick, rich béchamel sauce using butter, flour, and milk.

Place the cooked chicken in a flame-proof dish and spread a generous layer of the béchamel over the top.

Cover with a thick layer of grated Cheddar cheese.

Place under a hot grill (broiler) until the cheese is melted, bubbling, and browned in spots.

Serve with chips (fries), salad, and a side of garlic sauce.