Ingredients per serve



  • Eggs, whisked 4.0 x
  • Chicken breast fillets 10.0 x
  • Plain flour 300.0 g
  • Panko breadcrumbs 500.0 g


To Serve

  • Feta, to serve 400.0 g

Add some traditional greek flavours to your menu with this tasty dish straight out of the Mediterranean – just served on a golden crispy schnitzel.



  1. Schnitzel

    • Whisk egg with 100 ml water until fully combined to make an egg wash.
    • Run a sharp knife along the length of each chicken breast and cut through until breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet wrapped with plastic wrap until each breast is of a thin even thickness.
    • Place seasoned flour, egg wash and panko crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
  2. Sauce

    • Heat oil in a large frying pan. Add onion, eggplant and capsicum. Cook for 10 minutes until softened. Add garlic, cook for another minute then add KNORR Italiana Pronto Napoli GF, olives and oregano. Simmer for 10 minutes until reduced.
  3. To Serve

    • Spoon sauce over chicken schnitzel and top with crumbled feta. Serve with a simple green salad.