Chicken parmo

Method

1. 1

   Butterfly the chicken breasts, cover in cling film and bash down to make them thinner, season with salt and pepper

2. 2

   Dip into the flour (make sure flour and panko have been seasoned with a little salt and pepper. Then dip into the egg, then into the panko to coat.

3. 3

   Place in air fryer, spray with a generous amount of spray oil and air fry on 180°c for 10 minutes, then turn over, spray again and cook for another 8 minutes

4. 4

   Meanwhile make the béchamel, in a small pan whisk together the flour and butter until it forms a paste on a medium heat, gradually add in the milk and keep whisking adding a little more as you go. Grate in a little nutmeg and season with salt and pepper, cook until thickened.

5. 5

   Once chicken has cooked, pour over the béchamel and top with the cheeses.

6. 6

   Air fry on 180 for 5 minutes. I added some nearly cooked chips too at this point!

7. 7

   Make the garlic dip by mixing the mayo, sour cream and garlic puree.

8. 8

   Serve the parmos between two plates and enjoy with the dip, delicious! 485 calories for the chicken and 520 with the garlic dip! Chips will be extra!