A true delicacy from the North East that’s making its way all across the UK! This speciality pepperoni parmo is like a classic pizza but with a delicious chicken base.
Method
Step 1
Begin by cooking the chicken fillet and fries using your preferred cooking method.
Step 2
Heat up a small sauce pan and add a knob of butter and table spoon of flour then combine. Once cooked add 200ml of warm milk, gradually whisking out any lumps, then add 50g of cheddar cheese and mix well. Season with salt and pepper to taste.
Step 3
Once cooked place the chicken fillet on a lined oven tray and spoon over the tomato passata and drizzle on the cheese sauce (save half of the sauce for your fries). Top the fillet with mozzarella and the beef pepperoni and bake in a hot oven until the cheese has melted.
Step 4
Remove the filet from the oven a place on a serving tray/ plate. Top the fillet with sliced spring onions and chillies.
Step 5
Add the chips to the tray/plate and drizzle over the rest of the cheese sauce. Sprinkle over more spring onions and chillies then add a pot of pickle pink slaw on the side. Serve.
Ingredients
- Meadow Vale Chicken Schnitzel x1
- Beef Pepperoni Slices x3
- Mozzarella 20g
- Cheese Sauce 50g
- Spring Onions 10g
- Chillies 10g
- Fries 200g
- Pickled Pink Slaw 25g
- BBQ Sauce 30g
- Tomato Passata 30g
- Mayonnaise 15g
