Ingredients
Schnitzel
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250g Lamb leg schnitzels 10 x
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Corn flour 200 g
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Eggs 3 x
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Polenta 800 g
Tomato, Onion Jam Gravy
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Tomatoes 10 x
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Red onions, sliced 400 g
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Sugar 150 g
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Red wine vinegar 100 ml
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Water 1 l
To Serve
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Olives 400 g
Preparation
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Schnitzel
- Prepare the lamb leg steak with a meat mallet.
- Crumb the lamb with the corn flour, eggs and then polenta.
- Fry until cooked through and golden. Drain.
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Tomato, Onion Jam Gravy
- Quarter the tomatoes and lightly roast in the oven at 160 degree Celsius for 10 minutes. Turn off the oven and allow them to semi dry for an hour.
- Place the onion, sugar and vinegar in a pot and cook until the onions are soft and sticky.
- Add the water and the KNORR Gluten Free Rich Brown Gravy and whisk until boiling.
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To Serve
- Serve the schnitzel with the tomato, onion jam gravy and olives. Garnish with micro herbs.
