Chicken Schnitzel and Sauce

Directions
Preparation:45min  ›  Cook:40min  ›  Ready in:1hour25min 

1. Trim chicken fillets of all fat. If fillets are large, cut in half (as you would cut a round bread roll) to create thinner fillets. Beat with a mallet on both sides till nice and thin. If schnitzels are too thick they will not be cooked through by the time they are golden brown.
2. Coat fillets with flour either on a plate or in a plastic bag, one at a time, making sure that they are evenly coated. Put aside. Lightly beat eggs in a large shallow dish. Place breadcrumbs in another large shallow dish.
3. One at a time, dip floured fillets in the egg, allow to drip a little then press into the breadcrumbs and turn over making sure of even coverage. Place on a plate. Repeat till all fillets are crumbed. This can be done ahead of time and fillets stored covered in the fridge till needed.
4. To Make the Sauce; place all ingredients in a small saucepan. Stir over a medium heat till sauce boils and thickens. Reduce heat and keep warm till ready to serve. If sauce becomes too thick just add a little water.
5. In a frypan heat about half a centimetre of oil. Fry crumbed fillets, two or three at a time, on both sides till golden brown. Place on an ovenproof dish, cover with paper towel and keep warm in the oven till all schnitzels are cooked, placing paper towel in between each layer of cooked schnitzels.
6. Place the plate of schnitzels in the middle of the table along side the warm sauce and a tossed salad. Call the family and watch them disappear!

Use for leftovers

I usually make extra to make sure we have left overs. I cut them into thick strips for the kids to take to school in their lunch box with a little container of sauce.
Left over sauce can be refrigerated and heated in the microwave.