This recipe is a take on the popular classics of chicken schnitzel and 'surf-and turf', to satisfy the most hard-core pub goer. A combination of hand-crumbed chicken breast, succulent jumbo prawns and a creamy garlic sauce is a perfect marriage. KNORR Concentrated Liquid Stock, added into the sauce, lifts the flavour of the other ingredients and delivers that sought after umami flavour.
Ingredients
Chicken
-
Chicken Breast 10.0 pc
-
Eggs 4.0 x
-
Flour 200.0 g
-
Panko bread crumbs 400.0 g
Prawns
-
Jumbo Prawns 20.0 x
Sauce
-
shallots 60.0 g
-
Cream 600.0 ml
Preparation
-
Chicken
- Slice chicken breast fillets in half and flatten with a mallet.
- Add KNORR Concentrated Liquid Stock to the egg mix. Coat the chicken in flour, then egg mix, then in crumbs. Set aside to deep fry.
-
Prawns
- Peel the prawns leaving the head and tail on. Grill on the barbecue.
-
Sauce
- Combine the cream, KNORR Garlic Puree and KNORR Concentrated Liquid Stock together and slightly reduce, add chopped shallots.
-
To Serve
- Serve together with the sauce on top, fresh fries and salad on the side. Garnish with fresh herbs.
