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Schnitzel

  • 250g Chicken breast fillets 10 x
  • Corn flour 200 g
  • Eggs 3 x
  • Polenta 800 g

Jalapeno Gravy

Cheese Fondue, Bacon

Tobacco Onions

  • Onions 400 g
  1. Schnitzel

    • Prepare the chicken breast with a meat mallet.
    • Crumb the chicken with the corn flour, eggs and then polenta
    • Fry until cooked through and golden. Drain.
  2. Jalapeno Gravy

    • Combine the jalapenos with the water, whisk in the KNORR Gluten Free Rich Brown Gravy and whisk until boiling.

  3. Cheese Fondue, Bacon

    • Combine the cream, cheese and KNORR Chicken Booster together and heat gently.
    • Chop and grill the bacon.
  4. Tobacco Onions

    • Slice the onions thinly and fry at 160 degree Celsius until golden, drain and set aside.

  5. To Serve

    • Serve the schnitzel with jalapeno gravy, cheese fondue, bacon and garnish with the tobacco onions.

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