Serves 4
Preparation: 15 min
Cooking: 20 min
250 ml (1 c) flour
salt and pepper
2 eggs
30 ml (2 T) milk
500 ml (2 c) dried breadcrumbs
4 chicken breasts
500 ml (2 c) oil
CHEDDAR SAUCE
60 ml (¼ c) flour
60 g butter
500 ml (2 c) milk
60 ml (¼ c) vegetable stock
pinch cayenne pepper
225 g cheddar cheese, melted
1. In a shallow bowl mix the flour, salt and pepper. Beat the milk and eggs in a separate bowl and, in a third bowl, spread the breadcrumbs.
2. Pound the chicken breast between 2 pieces of clingwrap and season. Heat the oil in a pan over medium heat.
3. Coat the chicken in the flour mixture and shake off the excess. Dip in the egg mixture, and then roll in the breadcrumbs. Gently place in the hot oil, cook for 5 minutes then remove with a slotted spoon onto a paper towel.
4. Cheddar sauce In a pot over medium heat, add the flour and butter and cook, stirring until a paste forms. Slowly whisk in the milk and stock until well incorporated. Reduce the heat and simmer for 10 minutes. Take off the heat and stir in the cayenne pepper and cheese.
5. Serve the schnitzel with the sauce and a salad.
