This one is not for eating on the go; you will need a plate, knife and fork probably, as it does become a bit messy with all that lovely cheese sauce. Once you have tasted our saucy version of Welsh Rarebit, you will be ladling it on more than just chicken schnitzels, guaranteed.
4 chicken schnitzels
4 Continental rolls, sliced
Tomato, sliced
Gherkin, sliced
Red onion, sliced (optional)
60 ml butter
60 ml cake flour
2.5 ml (½ tsp) English mustard
splash Worcestershire Sauce
250 ml milk
salt and freshly ground black pepper
50 ml beer (optional, but adds great flavour)
50 g cheddar cheese
10 g Grana Padano, grated
Cook schnitzels according to instructions on the pack.
Assemble your schnitzel burger by spreading rolls with butter or mayo.
Place sliced tomato, gherkin and onion, if using, on rolls, top with the golden schnitzels. Spoon warm Rarebit Sauce over the Schnitzel.
In a pan, melt butter; add flour and stir to make a paste.
Stir in mustard.
Slowly add milk, a little at a time, so that the mixture does not form lumps
Add beer, if using.
Stir in Worcestershire Sauce, and both cheeses; season.
When you have a smooth thick cheesey sauce, remove from heat and spoon on to Schnitzels.
Products: chicken schnitzels, Sasko flour, cheddar cheese, grana padano, continental rolls, gherkins, tomatoes, onions
You might also enjoy our Chicken Schnitzel Caprese.
