Ingredients per serve



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

Maple Bacon

  • Rashers bacon, sliced 5.0 x
  • Maple syrup 100.0 ml

To Serve

Surprising bursts of flavours and textures – from sweet maple bacon to zesty hot jalapenos and crispy fries. All the things you’d find on an American diner menu, finished off with a smooth gravy and a classic Ranch dressing.



  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 crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
  2. Maple Bacon

    • Heat bacon in a frying pan over medium heat. As it starts to crisp, add maple syrup, and toss to coat. Continue cooking, stirring until deep golden. Remove and keep warm.
  3. To Serve

    • Prepare KNORR Golden Roast Gravy Gluten Free according to instructions.
    • Sprinkle cheese on schnitzels and place under grill until melted. Top with maple bacon, hot chips and jalapenos. Spoon over gravy, top with HELLMANN'S Ranch Dressing and green onions.