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For the Chicken

  • Large crumbed chicken breast schnitzel 10 x

For the Potato Cakes

For the Roasted Garlic Sauce

  1. For the Chicken

    • Fry the Chicken Schnitzels until golden. Remove from oil and keep hot.
  2. For the Potato Cakes

    • Bring the water to the boil. Whisk in the KNORR Instant Mashed Potato Mix, remove from heat and allow to cool.
    • Combine the cheese, chives and egg with the cooled potato and mix well. Mould into patties and cook in a large frying pan until golden in colour on both sides. Remove and keep hot.
  3. For the Roasted Garlic Sauce

    • Slice through the centre of the whole garlic bulb exposing the centre of all the cloves. Add a little oil and bake until soft in a preheated oven (180 degree Celsius).
    • Place the water into a large pot and add the KNORR Rich Brown Gravy. Bring to the boil while stirring continuously, reduce heat and simmer for an additional 2 minutes, squeeze out the garlic from the roasted bulb and mix well with the gravy.
  4. To Finish

    • Place the potato cakes onto a plate and add the cooked Chicken Schnitzel. Pour over the garlic sauce.
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