I recently visited the Teeside area of the UK and came across this dish on the menu in a number of pubs. Eventually I had to try it, and it was indeed quite tasty, if you forget about the carbs. This version is from Telegraph food. Serve with a green salad, and if you are feeling indulgent perhaps some mashed potatoes or fries.
Ingredients
- For the béchamel sauce
- 5 tbsp butter
- 4 tbsp plain flour
- 1 litre milk
- ½ tsp freshly grated nutmeg
- For the chicken:
- 4 free range chicken fillets
- 1 egg
- 150 g breadcrumbs
- approx 1.5 litres vegetable oil for frying
- 110 g cheddar cheese grated
- approx 1.5 litres vegetable oil for frying
- 110 g cheddar cheese grated
Servings:
Instructions
- In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth.
- Heat the milk in a separate pan until it is just about to boil. Gradually add this to the butter and flour mixture, whisking continuously until very smooth. Bring to a simmer, lower the heat and cook for 10 minutes, stirring constantly, then remove from heat.
- Season with 2 tsp salt and the nutmeg. Scrunch up a piece of greaseproof paper and soak in cold water. Smooth out the paper and place on the surface of the sauce, and keep it warm.
- Pound the chicken fillets between two sheets of greaseproof paper until they are flat and thin. Beat the egg in a shallow bowl. Season the breadcrumbs and pour on to a large plate. Coat the fillets with the egg, then dip into the crumbs, covering them evenly.
- Heat the vegetable oil in a large saucepan or deep frying-pan to 160C and deep-fry the chicken fillets until they have turned golden brown. Leave to drain on some kitchen paper.
- To serve, pour the béchamel sauce over the chicken fillets then sprinkle over the cheese. Place under a medium grill until the cheese has melted.
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