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Parmesan, Lemon, and Garlic Crumbed Schnitzel

Parmesan, Lemon, and Garlic Crumbed Schnitzel – Recipe

Parmesan, lemon and garlic flavours work wonders together in this recipe. Round it up by adding a subtle touch of garlic to the sauce to boost the savoury, zesty taste of this schnitty.

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Ingredients per serve

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What you need

Parmesan, lemon and garlic flavours work wonders together in this recipe. Round it up by adding a subtle touch of garlic to the sauce to boost the savoury, zesty taste of this schnitty.

...

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

    • Whisk eggs with 150ml of water to make an egg wash.
    • Combine panko crumbs, parmesan, lemon zest, parsley, and garlic powder.
    • Butterfly the chicken breast fillets and prepare with a meat mallet.
    • Crumb the chicken with seasoned flour, egg wash, and panko crumbs in that order.
    • Cover and refrigerate for 20 minutes. Fry until golden and cooked through. Drain.

  3. Mash

    • Bring water and salt to a boil in a pot. Once boiling, remove from heat.
    • Add milk and KNORR Potato Flakes, whisking to combine.
    • Let it sit for 2 minutes, then whisk again. Set aside.

  4. Gravy

    • Combine KNORR Golden Roast Gravy and warm water in a saucepan.
    • Bring to a boil, whisking for 2–3 minutes or until thickened.
    • Stir in the garlic and cook for another 2 minutes. Set aside. 

  5. To Serve

    • Place the schnitzel on a bed of mash and pour the gravy over. Serve with charred broccolini and blistered trussed cherry tomatoes.
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