Ingredients For the schnitzel 750 g chicken breasts
About ¾ cup breadcrumbs
For the kugel 260 g wide egg noodles
Bit more than ¼ cup butter
200 g cottage cheese
200 g sour cream
3 large eggs, beaten
Salt & pepper
Method For the schnitzel
Wash and COMPLETELY dry the chicken. Cut it finely and then beat it so that it gets thinner and larger on each piece.
Dip each piece in flour, beaten egg, and lastly bread crumbs and I always use Kellogs as they cook and taste good.
Put some oil to cover a frypan base and to make it about 1 - 2 cms thick, and heat this till it is very hot.
Dip each piece into the hot oil and cook for just a few minutes on each side - you do not want to overcook as they will be dry, and especially if making a day ahead, as you will need to heat it up.
Drain on paper towel, cover with foil and keep in the fridge till you need it and then re-heat with the foil over it in the oven till warm enough.
For the kugel
Preheat the oven to 180°/160° fan forced and spray a glass baking dish with cooking spray - I used one that was about 15 cms by 20 cms.
Bring some water to the boil in a large saucepan and add some salt. When it is boiling, add the noodles and cook as per packet instructions until they are nearly tender but still undercooked slightly - about 4 to 5 minutes.
Drain and transfer back to the dry pot.
Add ¼ cup of the butter and stir to melt. Allow the noodles to cool slightly for about 5 minutes.
Stir in the cottage cheese
Then add the sour cream and mix again.
Add the eggs, pepper and some salt, and stir to combine.
Pour the noodle mixture into the prepared baking dish, and spread it out into an even layer.
Dot the top with the remaining butter, and bake until it is lightly browned on top. This will be between 35 and 50 minutes, depending on your oven.
Allow the kugel to stand for a few minutes before cutting into squares and serving.
Heat up in the microwave or oven before serving with the chicken schnitzel.