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Eggs Benny Chicken Schnitzel

Eggs Benny Chicken Schnitzel – Recipe

Liven up your menu offerings with this legendary mash-up of breakfast and dinner classics—egg Benny and chicken schnitty. It's a killer combo that will surprise and delight your customers!

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Ingredients per serve

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What you need

Liven up your menu offerings with this legendary mash-up of breakfast and dinner classics—egg Benny and chicken schnitty. It's a killer combo that will surprise and delight your customers!

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Slice the chicken breasts in half and prepare the fillets with a meat mallet.
    • Crumb the chicken with seasoned flour, eggs, and panko crumbs in that order.
    • Cover and refrigerate for 20 minutes. Deep fry until golden and cooked through. Drain.

  3. Poached Eggs

    • Add the white wine vinegar to a pan of simmering water, around 5 cm deep.
    • Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop in the eggs.
    • Poach eggs for around 3 minutes until just firm and yolks still runny.
    • Remove the eggs using a spider or slotted spoon. Drain and keep warm.

  4. To Assemble and Serve

    • Blanch the baby spinach until wilted.
    • Warm through the KNORR Hollandaise Sauce in a saucepan.
    • Plate the chicken schnitzel and top with ham, wilted spinach and poached eggs.
    • Pour over the hollandaise sauce and sprinkle with chopped chives before serving.
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