Tim Anderson’s katsu curry parmo recipe

“A parmo is a Teesside speciality of breaded chicken topped with béchamel and molten cheese,” chef Tim Anderson says.

“It’s insanely delicious, but it’s the kind of dish you’ll need a long nap after. You’ll want pickles to go with this for a much-needed cut-through.

“The classic choice is fukujin-zuke, but I’d recommend something a bit sharper: pickled ginger. Both gari (the kind you have with sushi) or beni shōga (the red kind) will work.”

Katsu curry parmo

Ingredients:
(Serves 4)

1tbsp butter
65g plain flour
250ml milk
½ pack (45–50g) curry roux
100ml water
120g panko
4 skinless and boneless chicken breasts
Salt, pepper and MSG, as needed
Vegetable oil, for shallow-frying
150g medium Cheddar or Red Leicester (or a mix of both), grated
Japanese pickles, ideally pickled ginger or fukujin-zuke, as needed, to serve

Method:

1. Melt the butter in a small saucepan over a medium-high heat and whisk in 15 grams of the flour.

2. Pour in the milk, a little at a time, whisking as you go, then bring to the boil while whisking frequently to form a smooth, thick sauce.

3. Add the curry roux and whisk to dissolve and thicken even more. When the roux is completely dissolved, remove from the heat.

4. In a large bowl or dish, whisk together the water and the remaining flour to make a batter. Place the panko in a separate bowl or dish.

5. Butterfly the breasts by cutting through them horizontally, almost all the way to the other side, so you can open them up like a book and lay them flat. Season them with salt, pepper and MSG.

6. Dredge the seasoned chicken in the batter, then in the panko, pressing down on the breadcrumbs to ensure an even coating.

7. Preheat the grill to medium. Pour enough oil into a wide pan to come up to a depth of about one centimetre and set it over a medium-high heat. Every now and then, check its temperature by tossing some breadcrumbs into the oil. When they sizzle rapidly, the oil is hot enough.

8. Carefully lower the chicken cutlets into the oil – you will likely only be able to cook two at a time. Cook for five to six minutes on each side until well browned and cooked through.

9. Transfer the chicken to a wire rack set over a roasting tray. Spoon a generous amount of the curry sauce onto each chicken cutlet, then cover them in grated cheese and slide under the grill. Cook for about five minutes until the cheese is fully melted, bubbly and beginning to brown.

10. Serve piping hot, with pickles and rice, chips or salad.

JapanEasy Kitchen by Tim Anderson is published in hardback by Quadrille, priced £26. Photography by Patricia Niven. Available now.