• 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:

  • Olive oil 100.0 ml
  • Red onions, peeled and diced 150.0 g
  • Garlic cloves, minced 50.0 g
  • Pimiento, canned; diced 200.0 g
  • Cumin powder 20.0 g
  • Smoked paprika 20.0 g
  • Jalapenos, canned in brine 100.0 g
  • Water 500.0 ml
  • Heavy Cream 250.0 ml
  • Brown sugar, pinch to taste

To Serve:

  • Corned, grilled
  • Chips
  • Lime wedges
  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.