Crumbed chicken with mushroom and cheese sauce

Recipe from: 16 May 2011

Ingredients 15
Servings 1
Minutes 20 mins (marinade overnight)

Ingredients

Serving Change
  • 4-6
    chicken breasts
  • 1
    cup
    buttermilk
  • 1
    cup
    flour
  • 1/2
    tsp
    cinnamon
  • fresh thyme
  • salt and pepper to taste
  • 2
    eggs, lightly beaten
  • 2
    cup
    fresh breadcrumbs
  • Mushroom and cheese sauce:
  • 250
    g
    button mushrooms
  • 2
    Tbs
    butter
  • 2
    Tbs
    flour
  • 250
    ml
    cream of full milk
  • 1/2
    cup
    grated mature cheddar
  • salt and pepper to taste
 

Method

20 mins (marinade overnight)
 
Crumbed chicken:
Place a chicken fillet between two layers of clingfilm and gently pound with a meat hammer to flatten the breasts.
Repeat with all the meat.
Season the chicken with salt and pepper and place in the buttermilk for a couple of hours.
When ready to cook the chicken, shake off the excess buttermilk.
Season your flour with a little more salt and pepper and add the thyme as well as the cinnamon.
Drench the chicken with flour, dip in egg wash and then in fresh bread crumbs.
Place on a big tray and refrigerate for another hour or overnight.
When ready to cook, heat enough oil in a pan or a wok and deep fry the chicken until golden brown and coked through.

Mushroom and cheese sauce:
Wipe the mushroom with a damp cloth and slice. Heat the butter in a pan and add the mushroom.
Sauté for a few minutes and then add the flour.
When it thickens add the cream or the milk and allow to slowly come to a boil.
Add the cheddar and taste for seasoning.
Serve on top of a crispy crumbed chicken fillet.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

 

 

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