Ingredients per serve



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

Satay Sauce

To Serve

  • Eggs 10.0 x
  • snow peas, trimmed 200.0 g
  • Bean sprouts, trimmed 100.0 g
  • chopped peanuts, to serve 150.0 g

Marrying the traditional Malaysian flavours of mee goreng including a fried egg and Satay sauce, makes for a great authentic twist to a schnitzel classic.



  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. Satay Sauce

    • Combine KNORR Golden Roast Gravy Gluten Free and 500 ml boiling water. Stir through KNORR Malaysian Satay Sauce GF and continue whisking until combined. Remove from heat and keep warm.
  3. To Serve

    • Fry eggs until yolks are still runny.
    • Blanch snow peas then shred.
    • Spoon sauce over chicken schnitzel and top with egg. Serve with snow peas, bean sprouts, sprinkled with peanuts.