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Schnitzel

  • 250g Lamb leg schnitzels 10 x
  • Corn flour 200 g
  • Eggs 3 x
  • Polenta 800 g

Tomato, Onion Jam Gravy

To Serve

  • Olives 400 g
  1. 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.
  2. 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.
  3. To Serve

    • Serve the schnitzel with the tomato, onion jam gravy and olives. Garnish with micro herbs.
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