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Marinade:

Chicken:

  • Chicken breast, butterfly, tenderized 1.8 kg
  • Eggs 4 pc
  • Seasoned Flour 200 g
  • Chinese bread crumbs 500 g

Mash:

  • Boiling water 1.1 l
  • Chives, Fresh Chopped 50 g
  • Cooking cream 60 ml
  • Butter 60 g

Cheese Sauce

Plating:

  • Rocket leaves 100 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.