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Spanish Chicken Schnitzel
Spanish Chicken Schnitzel – Recipe

This recipe brings bold Spanish flavours to the table with spicy chorizo, nutty Manchego, and a smoky red pepper sauce served with crispy chicken schnitzel. Substitute Manchego for parmesan, if needed.

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Ingredients per serve

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What you need

This recipe brings bold Spanish flavours to the table with spicy chorizo, nutty Manchego, and a smoky red pepper sauce served with crispy chicken schnitzel. Substitute Manchego for parmesan, if needed.

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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 to make an egg wash.
    • Butterfly the chicken breast fillets and prepare with a meat mallet.
    • Crumb the chicken with seasoned flour, egg wash, and panko breadcrumbs in that order.
    • Cover and refrigerate for 20 minutes. Fry until golden and cooked through. Drain.

  3. Sauce

    • In a large frying pan, heat half of the olive oil. Sauté capsicums and onions until softened. Remove from pan.
    • Add KNORR Italiana Pronto Napoli in the pan and bring to a boil. Simmer for 1–2 minutes.
    • Add paprika and cook for another 5 minutes until slightly reduced.
    • Return capsicums and onions to pan and stir through.

  4. To Serve

    • Chargrill the chorizo until golden brown. Drain and set aside. Chargrill the corn until blackened.
    • Top the schnitzel with sauce and garnish with cheese and micro rocket. Serve with grilled chorizo and corn.
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