Havarti Chicken Schnitzels With Tangy Cheese And Chive Sauce

• 4 chicken fillets
• 125 ml flour
• 5 ml salt, 2,5 ml cayenne pepper, 5 ml dried oregano and 2,5 ml paprika
• 2 eggs, beaten with 30 ml milk, seasoned
• 250 ml panko breadcrumbs
• 70 g finely grated Klein River Havarti cheese
• Oil for frying (use olive oil or sunflower oil)

CHEESE AND CHIVE SAUCE

• 40 g butter
• 30 g flour
• 2 ml cayenne pepper
• 2,5 ml salt
• 500 ml milk
• 130 g Klein River Havarti cheese, grated
• 30 ml chopped chives

TO SERVE

• Chopped chives
• Lemon wedges

METHOD:

• If your chicken fillets are very large, carefully slice them in half horizontally to create thinner cutlets.  Flatten a little with a meat mallet (place the chicken between two sheets of baking paper)
• Set up three large shallow bowls in an assembly line. Put the flour, salt, cayenne pepper, oregano and paprika in the first bowl, beat the eggs in the second bowl, and mix the bread crumbs and the Havarti cheese in the third bowl.
• Coat the chicken first in the flour, then in the beaten eggs and finally in the cheesy breadcrumbs.
• Heat the oil in a large pan over medium heat.
• Place the chicken into the hot oil and allow to cook for ±3 minutes on each side until golden brown and crisp.  Drain on paper towel.

TO MAKE THE CHEESE AND CHIVE SAUCE: 

• Melt the butter in a saucepan and add the flour. 
• Cook for 2 minutes, then remove from the heat
• Add the milk and seasoning and stir very well.
• Return to the heat and allow to thicken and start to boil. Stir regularly to prevent lumps.
• Remove from the heat and stir in the grated cheese and the chives.
  
  TO SERVE: 
• Serve with the sauce and some more chopped chives and lemon wedges