Chicken With Havarti Dill Cheese Sauce Recipe
Thin, breaded chicken cutlets are pan-fried until crispy and topped with a creamy Havarti cheese sauce.
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Instructions
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Prepare chicken breasts to a uniform 1/4 to 1/2 inch thickness by pounding or slicing.
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Season chicken with salt and pepper. Set up three bowls: one with 1/2 cup flour, one with whisked egg and water, and one with breadcrumbs.
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Dredge chicken in flour, then egg, then breadcrumbs. Chill on a baking sheet for 30 minutes.
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For the Havarti sauce, melt 2 tablespoons butter in a saucepan over medium heat. Stir in 2 tablespoons flour and cook for 1 minute. Add garlic powder and dill weed (if using).
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Gradually whisk in 1 cup milk, stirring until thickened. Add cheese, stirring until melted. Adjust consistency with more milk and season with salt and pepper.
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Heat 2 tablespoons butter and olive oil in a large skillet. Cook chicken for 6-8 minutes, or until browned and cooked through (165 F/73.9 C internal temperature), flipping once.
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Serve chicken immediately with the Havarti cheese sauce.