• Colman's Dijon Mustard (2x2.25kg) 30.0 g
  • Thyme, fresh, chopped 2.0 g
  • Parsley, roughly chopped 5.0 g
  • Oil 50.0 ml


  • Chicken breast, butterfly, tenderized 1.8 kg
  • Eggs 4.0 pc
  • Seasoned Flour 200.0 g
  • Chinese bread crumbs 500.0 g


  • Boiling water 1.1 l
  • Chives, fresh chopped 50.0 g
  • Cooking cream 60.0 ml
  • Butter 60.0 g

Cheese Sauce


  • Rocket leaves 100.0 g
  1. Marinade:

    • Blend all ingredients together till smooth, apply to chicken and marinate overnight.
  2. Chicken:

    • Whisk eggs together, and pané the chicken. First flour, then egg and lastly breadcrumbs (Pane), pan fry till golden brown and cooked through.
  3. Mash:

    • Whisk Knorr Mashed Potato in hot water and rest for 2 minutes, then add the butter and cream and whisk to combine. Stir in the chives.
  4. Cheese Sauce

    • Heat the Knorr Hollandaise Sauce, stir through the cheese to melt, then whisk in the milk.
  5. Plating:

    • Spoon some of the mash on the plate, slice the schnitzel lengthways and stack on top of the mash. Garnish with the rocket and finish with sauce.