Chicken Schnitzel, Prawns, Capers, Creamy Garlic Gravy
There's surf and turf, then there's plucky and prawn. Got the same idea so should be a hit!
Ingredients
Schnitzel
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250g Chicken breast fillets 10 x
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Corn flour 200 g
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Eggs 3 x
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Polenta 800 g
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Prawns, peeled, de-veined, tails on 30 x
Capers and Creamy Garlic Gravy
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Capers 200 g
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Garlic 30 g
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Oil 40 ml
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White wine 100 ml
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Cream 300 ml
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Water 1 l
To Serve
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Tomato, seeded and diced 150 g
Preparation
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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.
- Grill the prawns until cooked and golden.
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Capers and Creamy Garlic Gravy
- Fry the capers until crispy in the deep fryer. Drain.
- Saute the garlic in the oil, add the wine and reduce by half.
- Add the cream, water and KNORR Gluten Free Rich Brown Gravy and whisk until boiling.
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To Serve
- Serve the schnitzel with the prawns, cream sauce and garnish with the crispy capers and tomato.