Ingredients per serve



  • Eggs, whisked 3.0 x
  • Chicken breast fillets 10.0 x
  • Almond meal 400.0 g
  • Zaatar 20.0 g


To Serve

  • Coriander sprigs, to serve

The combination of almond meal and Za’atar spice mix will add a zesty, nutty flavour and crunch to your schnitzel and bring this dish to life for your customers. If Za’atar is not available, combine dried herbs such as thyme, oregano, and marjoram with sumac, toasted sesame seeds, and cumin seeds instead.



  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine almond meal with zaatar.
    • 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.
    • In separate gastronomes, combine the egg wash and almond meal mix. Working one at a time, dip each in the egg wash and then in the almond meal mixture. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.
  2. Gravy

    • Combine KNORR Rich Brown Gravy GF and warm water in a mixing bowl. Bring to a boil, whisking for 2–3 minutes or until thickened. instructions. Stir in KNORR Moroccan Sauce GF and coriander.
  3. To Serve

    • Spoon sauce over the schnitzel and serve garnished with extra coriander sprigs.
    Serving tip: Accompany the dish with roasted heirloom carrots, pita bread, and sweet potato chips.