Ingredients per serve




KNORR Potato Flakes are so versatile that they can be used as a crumb for schnitzel, resulting in a crispy golden crust and offering diners a gluten-free option.



  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine KNORR Potato Flakes with half the thyme.
    • 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 potato flakes and egg wash in separate gastronomes. Working one at a time, dip in the egg wash and then in the flakes. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.
  2. Gravy

    • Combine KNORR Golden Roast GF and KNORR Tomato Powder GF with warm water. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in the remaining thyme sprigs.
  3. To Serve

    • Serve the schnitzel with sauce.
    Serving suggestion: Accompany the dish with potato crisps and a fresh baby rocket, peach, and feta salad.