Schnitzel with Creamy Cheese Sauce
- 500g Quality Beef schnitzel or 2 large Chicken Breasts
- 1/4 cup oil
- 1/2 cup flour
- 2 eggs, lightly beaten with 2 tablespoons milk
- 2 cups panko crumbs
- 2 tablespoons fresh thyme leaves chopped
Creamy Cheese Sauce
- 50g butter
- 2 tablespoons flour
- 2 cloves garlic, crushed
- 1 cup milk
- 1 cup cheddar cheese, grated
- 2 teaspoons Dijon mustard
- 1/4 cup chopped chives
- Lemon wedges
- Preheat the oven to 50°C conventional bake.
Place the flour, eggs and panko crumbs into separate bowls. Add the thyme to the panko crumbs and mix to combine. Season the schnitzels. Coat each one in flour, dip in the egg mixture and then coat with the panko crumb. Repeat with the other schnitzels. Refrigerate for 20 minutes.
Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels (a couple at a time) and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.
- Creamy cheese sauce
Melt the butter in a small saucepan over a medium-low heat. Add the flour and garlic and cook, stirring for a few minutes until pale and frothy (not brown). Remove from the heat and slowly pour in the milk, whisking all the time to avoid lumps. Replace over a medium heat and simmer, stirring for 5 minutes or until thickened. Add the cheese and mustard and simmer for a few minutes until melted and smooth. Season to taste and keep warm.
- To serve
Drizzle the schnitzels with the sauce, sprinkle with chives and