Ingredients per serve



  • Eggs, whisked 4.0 x
  • Chicken breast fillets 10.0 x
  • Plain flour 300.0 g
  • Panko breadcrumbs 500.0 g

Arrabbiata Sauce

To Serve

  • Bocconcini, thinly sliced 200.0 g

Adjust the amount of chilli flakes to make this traditional hot Italian sauce even more fiery. Best served with a cool fresh salad.



  1. Schnitzel

    • Whisk egg with 100 ml water until fully combined to make an egg wash.
    • Run a sharp knife along the length of each chicken breast and cut through until breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet wrapped with plastic wrap until each breast is of a thin even thickness.
    • Place seasoned flour, egg wash and panko crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
  2. Arrabbiata Sauce

    • Heat oil in a large frying pan. Add onion and cook until softened. Add garlic and continue cooking for 2-3 minutes. Stir in chilli flakes, KNORR Italiana Pronto Napoli GF and half the basil (chopped). Cook for a further 5 minutes until sauce is slightly reduced.
  3. To Serve

    • Spoon sauce over chicken schnitzel and top with slices of bocconcini. Place under grill until melted and golden. Serve sprinkled with remaining basil. Accompany with a simple heirloom tomato caprese salad.