Chicken Italia Rasher Parmo

If you’re all about bold flavour and golden cheese, this one’s for you. The HECK! Chicken Italia Rasher Parmo brings all the comfort of a takeaway classic, but with a HECK! twist — juicy Chicken Italia rashers coated in crunchy panko, topped with rich béchamel and molten mozzarella.

Perfect for when you want something indulgent but still made with proper ingredients. Serve it up with crispy fries, a zingy salad, and a drizzle of garlic mayo for that full fakeaway feel — big on flavour, low on faff.

Serves
4

Ingredients

For the chicken base

• 12 HECK! Chicken Italia Rashers

• 100g plain flour

• 2 eggs, beaten

• 150g panko breadcrumbs

• 1 tbsp olive oil

• Salt & black pepper

For the béchamel sauce

• 40g butter

• 40g plain flour

• 400ml semi-skimmed milk

• 1 tsp Dijon mustard (optional)

• 50g grated Parmesan

• 50g Smoked Applewood cheese

• Salt & white pepper

For the topping

• 200g grated mozzarella

• 50g grated Parmesan

• Optional: pinch of dried oregano or chilli flakes

To serve (optional sides)

• Skin-on fries

• Dressed house salad (baby leaves, cherry tomatoes, cucumber, red onion, balsamic glaze)

• Garlic mayo or Caesar dressing

Method

1. Prepare the chicken

   • Set up three bowls: seasoned flour, beaten egg, and panko breadcrumbs.

   • Coat each Chicken Italia Rasher in flour, then egg, then panko.

   • Press crumbs on firmly for a good coating.

   • Heat olive oil in a pan and fry each rasher for 4–5 minutes per side until golden and cooked through (75°C).

   • Place on a tray lined with baking paper.

2. Make the béchamel sauce

   • Melt butter in a small saucepan over medium heat.

   • Stir in flour and cook for 1 minute to form a roux.

   • Gradually whisk in milk until smooth and thickened.

   • Add Dijon mustard (if using) and Parmesan.

   • Season to taste with salt and white pepper.

3. Assemble the parmo

   • Place cooked chicken rashers on a lined baking tray in sets of three.

   • Spoon over a generous layer of béchamel sauce.

   • Lay two crispy chicken rashers on each.

   • Top with mozzarella and Parmesan.

   • Sprinkle a pinch of oregano or chilli flakes if desired.

4. Grill or bake

   • Place under a hot grill for 3–4 minutes, or bake at 220°C for 8–10 minutes, until the cheese is bubbling and golden.

5. To serve

   • Serve your Chicken Italia Rasher Parmo with skin-on fries and a fresh house salad.

   • Drizzle with garlic mayo or Caesar dressing to finish.