Chicken

1. Start by patting the 4 chicken breast fillets completely dry before cutting into strips.
2. Season the chicken strips evenly with 1 tsp garlic flakes, 1/2 tsp salt, 1/2 tsp white pepper, 1 tsp garlic and herb seasoning or mixed Italian herbs, and 1/4 tsp cayenne pepper.
3. Toss with your hands so every strip gets coated.
4. Set up your coating station:
   – Place 1 cup of flour in one bowl.
   – In another bowl, whisk 2 large eggs with 2 tbsp milk until smooth.
   – In a third bowl, add 2 cups of Kellogg’s breadcrumbs.
5. Dip each strip into the 1 cup of flour, shake off excess, then into the egg mixture, and finally press into the 2 cups of breadcrumbs.
6. Press gently so the crumbs really stick. Lay them on a tray and let them rest for 5 to 10 minutes.
7. Heat about 1 to 1 1/2 cups of vegetable oil in a large frying pan over medium heat.
8. Cook the chicken strips in batches, so you don’t overcrowd the pan.
9. Fry for about 3 to 4 minutes per side until golden brown and cooked through.
10. Transfer to paper towels and sprinkle lightly with a tiny pinch of salt while still hot.

Cheese Sauce

1. In a saucepan over medium heat, melt 1 1/2 tbsp butter.
2. Once melted, add 3 tbsp Cornflour or flour and stir continuously to form a roux.
3. Gradually pour in the 1 cup milk, a little at a time, whisking constantly to prevent lumps.
4. Let the sauce gently come to a boil and thicken. If it’s too thick, add a splash more milk.
5. Once thickened, reduce the heat and stir in 1/2 cup of grated mozzarella cheese, 1/4 tsp white pepper, a pinch of Aromat, and 1/4 tsp mustard powder if using.
6. Stir until the cheese melts completely, then let it cook for another 2 minutes so it’s silky and smooth. Taste and adjust seasoning if needed.
7. Spoon generously over the hot chicken strips just before serving.

Brown Garlic Mushrooms

1. Preheat your oven to 400⁰F (200⁰C).
2. Place the 6 to 8 brown mushrooms on a baking tray, stem side up.
3. Divide the 4 minced garlic cloves between the mushrooms.
4. Add about 1 tsp butter into each mushroom.
5. Sprinkle evenly with 1/2 tsp dried parsley, 1/4 tsp salt, a pinch of Aromat, and 1/4 tsp black pepper.
6. Grill in the preheated oven for about 15 minutes until tender and juicy.
7. Serve the crispy chicken strips with the creamy cheese sauce spooned over and those buttery garlic mushrooms on the side.