Chicken schnitzel

By Hope Malau
16 September 2015

Pounding the chicken makes it cook quicker and evenly.

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


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.

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