Crispy chicken breast

Ingredients for 4 servings:

• 4 boneless, skinless chicken breasts
• 2 egg whites
• 25 g white bread, finely crumbled
• some salt and pepper, black
• ¾ tsp sweet paprika powder
• 2 tbsp oil
• 25 g butter
• 25 g flour
• ¼ tsp mustard powder
• 300 ml milk
• 60 g cheese (Gouda), grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C. Wash the chicken breasts and pat dry. Lightly beat the egg whites and mix with 2 tablespoons of water. Season the breadcrumbs with salt, pepper, and 1/2 teaspoon of paprika. Coat the chicken breasts first in the egg whites, then in the breadcrumbs. Press the breadcrumbs firmly into the pan. Heat the oil in a pan. Fry the chicken breasts for 10 minutes, turning once. Place on a baking sheet and finish cooking in the oven for about 15 minutes. Melt the butter in a saucepan. Stir in the flour and mustard powder. Remove from the heat and gradually stir in the milk. Simmer over low heat for about 10 minutes, stirring constantly. Remove from the heat and stir in the cheese. Serve the chicken breasts with the sauce. Dust the sauce with 1/4 teaspoon of paprika. Serve while hot. Serve with potatoes and zucchini.