Ingredients per serve
Method
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Eggplants 3.0 kg
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Plain flour 350.0 g
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Eggs, lightly beaten 8.0 x
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Panko breadcrumbs 1.0 kg
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Chips, To Serve
-
Garden Salad, To Serve
Preparation
-
Method
- Cut eggplant into slices about 1cm thick. Dust in seasoned flour, dip in egg, and then coat in breadcrumbs.
- Shallow fry eggplant until golden and cooked through.
- Meanwhile, heat Knorr World Cuisine Napolitana Sauce until warmed through and slightly reduced.
- Serve eggplant schnitzel with Knorr World Cuisine Napolitana Sauce accompanied with chips and salad.