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Chicken Schnitzel with chilli pickle cheese sauce

Chicken Schnitzel with chilli pickle cheese sauce

Chicken Schnitzel with chilli pickle cheese sauce

Recipe by: Clem Pedro

4 large free range chicken breasts, skin and bones removed
2 cups flour, salt and freshly ground black pepper to taste
4 free-range eggs, beaten
3 cups toasted breadcrumb
Oil for shallow frying

For the chilli pickle sauce
3 cups Clover fresh milk
1 cup Clover mature cheddar, grated
1 cup Clover gouda, grated
4T cornflour
Salt and freshly ground black pepper
6T pickles, finely chopped
4T roughly chopped pepperdews

Butterfly the chicken breasts before cutting through the middle and pounding gently with a rolling pin or meat mallet. To prevent any mess cover the breast with cling wrap before pounding.
Dust the chicken in the flour before adding to the beaten egg, coating well. From the egg, add the chicken to the breadcrumbs, pressing gently to ensure that the crumb coats the chicken well.
Heat the oil over medium heat before adding the chicken and cooking for about 3 minutes a side or until golden and crisp.
For the cheese sauce: heat the milk over medium heat. Coat the cheese in the cornflour before gradually adding the mixture to the milk, stirring to combine until smooth sauce forms. Add the seasoning followed by the pickles and pepperdews. Mixing through.

Serve the cheese sauce with the schnitzel, mash and green salad
Mash ingredient:
Potatoes boiled
Clover Fresh milk
Clover butter
Salt, pepper and nutmeg

 

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