Anyone good at making "Parmos"?

[willhub]

I always try to make a parmo from time to time, but I cheat and use breaded chicken steaks, but I just CANNOT get the bechamel sauce to be thick enough to not just fall down the sides as opposed to just sitting on top, adding more and more flower doesn't seem to work.

Anyone mastered the art of parmo making?

 

[willhub]

Perhaps I go wrong with the "roux", when I've followed recipe it goes into like a lumpy almost dough consistency and I just think it's going to burn and not be able to dissolve into the milk.

 

[willhub]

I put some mozzarella cheese in the sauce once and it turned into this weird shiny dough makes me sick thinking about it lol.

I'll try the roux a bit longer next time