INGREDIENTS

1 onion

1 bay leaf

3 cloves

600ml milk

10 peppercorns

60g flour

60g butter

Salt & pepper, to taste

1 teaspoon nutmeg

4 chicken breasts

2 egg, beaten

100g breadcrumbs

Grated cheddar cheese

Vegetable oil for frying
PREPARATION

1. Cut the ends off of the onion and peel. Pierce the bay leaf onto the onion with three cloves. Add the onion to 600ml of milk, add ten peppercorns, and bring to boil. Take off heat, infuse for 20 minutes, and strain the milk.

2. Melt 60g butter in a different pot, then add 60g of flour and stir for about 5 minutes, or until butter is melted and the flour/butter mixture is turning a toasty colour. Then gradually add the milk, stirring continuously until thick and creamy. Cook for ten more minutes and season with salt, pepper, and nutmeg. Take off heat. To keep warm, place mixture in a warmed jug immersed in simmer water, covered with cling film.

3. Cut the chicken breasts in half (butterfly) and flatten with a rolling pin. Roll in beaten egg then breadcrumbs, then deep-fry in oil at 160°C for 5 minutes. Remove excess oil on chicken with kitchen town and place on a baking tray. Cover in the sauce you made earlier, and add grated cheese. Season, and grill on high for 5 minutes.

4. Serve with salad and chips with garlic sauce.