Chicken Parmo with Cheesy Béchamel

Preheat the oven to 200C/180C fan/gas 6. Place the chicken breasts between 2 sheets of baking parchment and gently pound them with a rolling pin until they are about 1 cm thick.

Set out 3 shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Coat each chicken breast in the flour, then dip into the egg, and finally press into the breadcrumbs until evenly covered.

Arrange the breaded chicken on a lightly oiled, parchment-lined baking tray. Spray the tops lightly with oil, then bake for 35-40 minutes, turning once halfway through if you want extra even browning, until crisp and cooked through.

While the chicken bakes, make the béchamel. Melt the butter in a saucepan over medium heat, stir in 25 g of the flour, and cook for 2-3 minutes. Gradually whisk in the milk a little at a time until smooth. Simmer for about 5 minutes, stirring often, until thickened.

Season the sauce to taste, add a grating of nutmeg, and stir in three-quarters of the Red Leicester until melted and smooth. Remove from the heat.