Crispy Chicken Schnitzel, Potato, Cheese and Chive Cakes, Roasted Garlic Sauce
Adapt KNORR Mashed potato as you would scratch made mash. Potato cakes and hash browns are easy to make. See this recipe below for inspiration.
Australian
Ingredients per serve
Crispy Chicken Schnitzel, Potato, Cheese and Chive Cakes, Roasted Garlic Sauce
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+
€0.0
For the Chicken
Large crumbed chicken breast schnitzel
/x
10.0 x
0%
For the Potato Cakes
Water
/l
1.0 l
0%
Cheese, cheddar
/g
70.0 g
0%
Chives, chopped
/g
10.0 g
0%
Eggs
/x
2.0 x
0%
For the Roasted Garlic Sauce
Garlic, whole bulb
/pc
1.0 pc
0%
Water, hot
/l
1.0 l
0%
KNORR Rich Brown Gravy 7.5 kg
/g
100.0 g
0%
/
For the Chicken
-
Large crumbed chicken breast schnitzel 10.0 x
For the Potato Cakes
-
Water 1.0 l
-
Cheese, cheddar 70.0 g
-
Chives, chopped 10.0 g
-
Eggs 2.0 x
For the Roasted Garlic Sauce
-
Garlic, whole bulb 1.0 pc
-
Water, hot 1.0 l
Preparation
-
For the Chicken
- Fry the Chicken Schnitzels until golden. Remove from oil and keep hot.
-
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.
-
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.
-
To Finish
- Place the potato cakes onto a plate and add the cooked Chicken Schnitzel. Pour over the garlic sauce.
