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Schnitzel

  • Chicken thigh fillets, flattened 10.0 x
  • Flour 200.0 g
  • Eggswhisked 3.0 x
  • Panko breadcrumbs 300.0 g

Gravy

Slaw

  1. Schnitzel

    • Dust chicken in flour, dip in egg and coat in panko crumbs. 
    • Deep fry schnitzels until golden and cooked through.
  2. Gravy

    • Combine KNORR Golden Roast Gravy GF and 500 ml warm water and simmer for 2-3 minutes. 
    • Stir through KNORR Japanese Teriyaki Sauce and star anise.
  3. Slaw

    • Combine fennel, red cabbage and HELLMANN’S Real Mayonnaise.
  4. To serve

    • Serve chicken schnitzel drizzled with Teriyaki gravy, sprinkled with sesame seeds, accompanied with lime wedges, fennel and cabbage slaw and sprinkled with fennel fronds.
  5. Tip

    • Try adding some finely shredded pickled ginger to the slaw for an extra zing.
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