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Ingredients

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Schnitzel

  • Chicken thighsand leg deboned and flattened (4x160g) 640 g
  • Bread crumbs(Panko) 100 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    15 g
    Added to cart: Robertsons Veggie Seasoning
  • Knorr Aromat Original
    Knorr Aromat Original
    5 g
    Added to cart: Knorr Aromat Original
  • Parsley, fresh, chopped 2 g
  • Eggs

Preparation

  1. Schnitzel

    • Mix the Robertsons Veggie Seasoning, herbs and Knorr Aromat with the Panko Bread Crumbs.
    • Whisk the eggs together in a bowl.
    • Dip the chicken thighsinto the seasoned panko mix, then into egg wash, then back into the panko mix.
    • Place into the basket in the deep fryer (160°C).
    • When all 4 chickens have been crumbed, drop the basket and cook till golden brown.
    • Remove from fryer and place on paper towel to remove excess oil.
  2. Assembly:

    • Place a smooth smear of cauliflower puree on the plate, butternut fries seasoned with Robertsons Chip and Potato Seasoning, roasted garlic, steamed. long stem broccoli and beetroot pesto.
    • Serve with wholegrain mustard cheese sauce using Knorr Classic Creamy Cheese Sauce as a base. Garnish with pomegranate seeds