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

Always a popular dish on any menu – the best of both worlds, load up some surf and turf on a chicken schnitzel. Use prawns or calamari as an option.



  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 crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in panko crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
  2. To Serve

    • Place KNORR Italiana Pronto Napoli GF in a saucepan and heat through. Stir in half the parsley along with vinegar until combined. Keep warm.
    • Cook chorizo on a char-grill or hot plate for 1-2 minutes until golden brown. Keep warm.
    • Deep fry calamari until golden. Drain on paper towel.
    • Top chicken schnitzel with chorizo calamari mix and spoon over sauce. Sprinkle with micro herbs and serve with fries.