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  • 180g Chicken breast fillet 10.0 pc
  • Plain flour 250.0 g
  • Large eggs, beaten 4.0 pc
  • panko bread crumbs 350.0 g

Salsa Cream:

To Serve:

  • Corned, grilled
  • Chips
  • Lime wedges

Designed for professional chefs, check out this Chicken Schnitzel with Jalapeno Salsa Cream Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Pronto and Knorr Chicken Stock Powder.



  1. Schnitzel:

    • Crumb chicken breast in flour, eggs and breadcrumbs and set aside ready to fry.
    • Heat oil to 350F and deep fry the schnitzel until they are crisp, golden brown and cooked through.
  2. Salsa Cream:

    • Heat olive oil in a saucepan over medium to high heat.
    • Sweat onions and garlic until fragrant and translucent.
    • Add the pimientos to the pan. Season the pimientos with salt, pepper, cumin powder and smoked paprika.
    • Dilute Knorr Chicken Stock Powder in the water and to the saucepan along with jalapenos and Knorr Tomato Pronto. Bring to a simmer for a few minutes. Taste and adjust seasoning with a small amount of sugar.
    • Puree the sauce using an immersion blender.
    • Add the cream to finish the sauce. Taste and adjust seasoning.
  3. To Serve:

    • Serve the fried chicken with the sauce, with a size of charred corn and lime wedges.