Ingredients per serve



  • Eggs, whisked 3.0 x
  • Chicken breast fillets 10.0 x
  • Panko breadcrumbs 300.0 g
  • Plain flour 200.0 g

Sauteed Eggplant

To Serve

This gently spiced schnitzel has an authentic Indian flavour with the taste of the ever-popular butter chicken sauce and an easy eggplant pickle topped with paneer.



  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. Sauteed Eggplant

    • Cut eggplant into 1 cm cubes. Heat oil in a large frying pan. Add eggplant and saute over medium heat for 10 minutes until softened. Add KNORR Patak’s Madras Curry Paste along with 200 ml water and continue cooking until reduced. Stir through KNORR Patak’s Sweet Mango Chutney, cook for another 5 minutes then remove from heat.
  3. To Serve

    • Heat KNORR Patak’s Butter Chicken Sauce in a saucepan with KNORR Italiana Pronto Napoli GF over medium heat until warmed through.
    • Spoon butter chicken sauce over chicken schnitzel and top with sautéed eggplant pickle and crumbled paneer. Scatter with coriander sprigs and serve with pappadums and sliced chilli if desired.