Ingredients per serve


What you need

This recipe brings bold Spanish flavours to the table with spicy chorizo, nutty manchego, and a smoky red pepper sauce served with crispy chicken schnitzel. Substitute parmesan for manchego, if needed.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Schnitzel

    • Whisk eggs with 100 ml of water to make an egg wash.
    • Butterfly the chicken breast fillets and prepare with a meat mallet.
    • Crumb the chicken with seasoned flour, egg wash, and panko crumbs in that order.
    • Cover and refrigerate for 20 minutes. Fry until golden and cooked through. Drain.
  3. Salsa

    • Place tomatoes in a bowl with the red onions and coriander.
    • Season, drizzle with olive oil, and stir to combine. Set aside.
  4. Sauce

    • In a large frying pan, heat half the olive oil. Sauté capsicums and onions until softened. Remove from pan.
    • Add 800 ml of water in the pan and bring to a boil. Add KNORR Tomato Powder and simmer for 1–2 minutes.
    • Add paprika and cook for another 5 minutes until slightly reduced.
    • Return capsicums and onions to pan and stir through.
  5. To Serve

    • Chargrill the chorizo until golden brown. Drain and set aside. Chargrill the corn until blackened.
    • Top the schnitzel with sauce and garnish with cheese and micro rocket. Serve with grilled chorizo and corn.