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Schnitzel

  • 250g Chicken breast fillets 10 x
  • Corn flour 200 g
  • Eggs 3 x
  • Polenta 800 g
  • Prawns, peeled, de-veined, tails on 30 x

Capers and Creamy Garlic Gravy

To Serve

  • Tomato, seeded and diced 150 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.
    • Grill the prawns until cooked and golden.
  2. 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.
  3. To Serve

    • Serve the schnitzel with the prawns, cream sauce and garnish with the crispy capers and tomato.

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