Ingredients per serve



  • Eggs, whisked 4.0 x
  • Panko breadcrumbs 500.0 g
  • Finely grated parmesan 100.0 g
  • Lemons, zest finely grated 2.0 x
  • ¼ Bunch finely chopped flat leaf parsley
  • Garlic powder 15.0 g
  • Chicken breast fillets 10.0 x
  • Plain flour 300.0 g



The delicious flavours in this schnitzel crust work so well together. The addition of garlic to the sauce is subtle enough to complement the flavours in the crumbs without taking anything away from the zesty, cheesy taste.



  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine panko crumbs with parmesan, lemon zest, parsley, and garlic powder.
    • Run a sharp knife along the length of each chicken breast and cut through, until the 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 an even, thin thickness.
    • Place seasoned flour, egg wash and panko mix in separate gastronomes. Working one at a time, coat the breasts in seasoned flour, then in egg wash, and finally in crumbs. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until light golden and cooked through, then drain on paper towels.
  2. Mash

    • In a pot, bring water to a boil. Remove from the heat and add the salt and milk.
    • Add KNORR Potato Flake GF and whisk until combined. Let the mixture sit for two minutes before whisking again.
  3. Gravy

    • Combine KNORR Golden Roast Gravy GF and warm water in a mixing bowl. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in the garlic and cook for another 2 minutes.
  4. To Serve

    • Serve the schnitzel with potato mash and sauce.
    Serving suggestion: Accompany the dish with charred broccolini and blistered trussed cherry tomatoes.