Spanish Chicken Schnitzel

Name: Spanish Chicken Schnitzel
Yield: 10
Ingredients: 4.0x Eggs; 10.0x Chicken breast fillets; 300.0g Plain flour; 500.0g Panko crumbs; 70.0ml Olive oil; 2.0x Red capsicums, thinly sliced; 2.0x Red onions, thinly sliced; 100.0g KNORR Tomato Powder Gluten Free 850g; 25.0g Smoked paprika; 4.0x Chorizo, thinly sliced lengthways; 10.0x Corn, husks peeled back; 100.0g Manchego cheese, shaved; 0.0n/a Micro rocket

This recipe brings bold Spanish flavours to the table with spicy chorizo, nutty manchego, and a smoky red pepper sauce served with crispy chicken schnitzel. Substitute parmesan for manchego, if needed.

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What you need

Eggs 4.0 x
Chicken breast fillets 10.0 x
Plain flour 300.0 g
Panko crumbs 500.0 g
Olive oil 70.0 ml
Red capsicums, thinly sliced 2.0 x
Red onions, thinly sliced 2.0 x
KNORR Tomato Powder Gluten Free 850g 100.0 g
Smoked paprika 25.0 g
Chorizo, thinly sliced lengthways 4.0 x
Corn, husks peeled back 10.0 x
Manchego cheese, shaved 100.0 g
Micro rocket

Schnitzels

Poultry

Casual Dining

Cafe/Takeaway

Other European

Main Meals

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Schnitzel
- Whisk eggs with 100 ml of water to make an egg wash.
- 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.
Salsa
- Place tomatoes in a bowl with the red onions and coriander.
- Season, drizzle with olive oil, and stir to combine. Set aside.
Sauce
- In a large frying pan, heat half the olive oil. Sauté capsicums and onions until softened. Remove from pan.
- Add 800 ml of water in the pan and bring to a boil. Add KNORR Tomato Powder and simmer for 1–2 minutes.
- Add paprika and cook for another 5 minutes until slightly reduced.
- Return capsicums and onions to pan and stir through.
To Serve
- Chargrill the chorizo until golden brown. Drain and set aside. Chargrill the corn until blackened.
- Top the schnitzel with sauce and garnish with cheese and micro rocket. Serve with grilled chorizo and corn.