Ingredients per serve



  • Eggs, whisked 4.0 x
  • Flaxseed 100.0 g
  • Chopped pumpkin seed 75.0 g
  • Sesame seeds 100.0 g
  • Chia seeds 50.0 g
  • Plain flour 300.0 g
  • Chicken breast fillets 10.0 x


To Serve

  • Cloves roasted garlic 8.0 x

A great way to add interest to your schnitzel, using healthy seeds provides a unique, extra crispy texture and flavour. Try using alternatives such as poppy seeds or pumpkin seeds if desired.



  1. Schnitzel

    • Whisk an egg with 100 ml of water until fully combined to make an egg wash. Combine all the seeds.
    • 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 the seasoned flour, egg wash, and seed mix in separate gratin dishes. Working one at a time, dust breasts in flour, dip in egg wash, then coat in seed mix. 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. Roughly chop the roasted garlic and add it to the gravy, stirring until fully combined.
  3. To Serve

    • Serve the schnitzel with sauce.
    Serving suggestion: Accompany the dish with honey-grilled figs, with grilled Tuscan cabbage, and mixed toasted seeds.