650 g chicken cutlets
Salt and black pepper to taste
2/3 cup olive oil
1 tablespoon butter or margarine
4 slices of bread
For the sauce
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 cup hot milk
3/4 cup natural yogurt at room temperature
1 cup grated Gouda cheese
1/4 teaspoon sweet paprika
650 g chicken cutlets
Salt and black pepper to taste
2/3 cup olive oil
1 tablespoon butter or margarine
4 slices of bread
For the sauce
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 cup hot milk
3/4 cup natural yogurt at room temperature
1 cup grated Gouda cheese
1/4 teaspoon sweet paprika
Clean the chicken cutlets and remove any membranes
In a large skillet, heat half of the olive oil
When hot, add half of the chicken cutlets
Fry at high heat, turning occasionally, until golden brown and crispy on all sides, about 2-3 minutes
Drain the chicken cutlets on a fine-mesh sieve
Repeat the process with the remaining olive oil and chicken cutlets
Wipe the skillet clean and add the butter or margarine
Let it melt
Add the chicken cutlets to the skillet, along with any accumulated juices
Continue cooking, stirring occasionally, for about 15 minutes
Prepare the sauce: in a pan, melt the butter or margarine
Add the flour and stir well
Cook for 1 minute, then gradually add the hot milk and yogurt, whisking constantly
Stir until the sauce thickens and becomes smooth
Add the grated cheese, sweet paprika, salt, and black pepper to taste
Continue cooking, stirring occasionally, until the cheese is melted (about 2 cups)
Serve the chicken cutlets with the cheesy yogurt sauce over toasted bread.
