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Potato Flake and Thyme Crumbed Chicken Schnitzel
Potato Flake and Thyme Crumbed Chicken Schnitzel – Recipe

KNORR Potato Flakes are so versatile that they can be used as a crumb for schnitzel, resulting in a crispy golden crust and offering diners a gluten-free option.

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Ingredients per serve

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What you need

KNORR Potato Flakes are so versatile that they can be used as a crumb for schnitzel, resulting in a crispy golden crust and offering diners a gluten-free option.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Whisk eggs with some water until fully combined to make an egg wash. Combine KNORR Potato Flakes with half the thyme.
    • Run a sharp knife along the length of each chicken breast and cut through until the 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 an even, thin thickness.
    • Place seasoned potato flakes and egg wash in separate gastronomes. Working one at a time, dip in the egg wash and then in the flakes. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.

  3. Gravy

    • Combine KNORR Golden Roast and KNORR Professional Tomato Soup Mix with warm water [500ml per 10 serves]. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in the remaining thyme sprigs.

  4. To Serve

    • Serve the schnitzel topped with the sauce.

  5. Chef tip

    • Accompany the dish with potato crisps, fresh baby rocket, peach, and feta salad.
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