4 large boneless skinless chicken breasts
1 cup flour
1 cup breadcrumbs
2 teaspoons paprika
Salt and pepper
Oil for frying*
*Pick one with a high smoke point like grapeseed
4 tablespoons unsalted butter
4 tablespoons flour
½ cup Guinness beer
½ cup milk
225g Gouda cheese
Salt and pepper to taste
Place chicken breasts on plastic cling wrap, leaving a space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Carefully hit the breasts until they are double their size
Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, one teaspoon salt till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
Pour oil into a pot or pan until it’s deep enough for frying. Heat the oil slowly over medium heat. While oil is heating, dip each breast one by one into your breading bowls – first coat with flour, then with egg, then with breadcrumb mixture.
When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3 – 4 minutes per side.
After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
Heat a medium saucepan over medium heat. Add the butter, once melted add the flour. Whisk together to create a roux and cook for 1 – 2 minutes until mixture gets a bit golden in colour. Add the beer and ½ cup milk, stir and turn down the heat too low. Continue stirring until milk thickens. Add in the cheese and continue to stir until mixture is smooth. If the sauce is too thick, add extra milk.
Cooks in: 30 minutes
Pairs well with Survivor Pinotage.