Ingredients per serve



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


To Serve

  • Chorizo, thinly sliced lengthways 4.0 x
  • Cobs corn, husks peeled back 10.0 x
  • Micro rocket, to serve
  • Shaved manchego cheese 100.0 g

Bring the authentic flavours of Spain to the table with traditional ingredients like smoky paprika, chorizo and manchego cheese served on a crispy juicy schnitzel. Substitute parmesan for manchego if unavailable.



  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 crumbs 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. Sauce

    • Heat half the oil in a large frying pan. Add capsicum and onion and saute until softened. Remove from pan.
    • Place 800 ml water in a saucepan and bring to the boil, add KNORR Tomato Powder and simmer for 1-2 minutes. Add paprika and cook for a further 5 minutes until reduced slightly. Stir through capsicum and onion.
  3. To Serve

    • Chargrill chorizo until golden brown. Remove and drain on paper towel. Chargrill corn cobs until blackened.
    • Spoon sauce over chicken schnitzel. Sprinkle with cheese and micro rocket. Serve with chorizo and corn.