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Ingredients

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Crumbed Chicken Breast:


A twist on chicken schnitzel. A chicken breast with a serious crunch! Served with Balsamic Glazed Beetroot, Cream Spinach & Pineapple Salsa.

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Preparation

  1. Crumbed Chicken Breast:

    15 minutes
    • In a bowl, mix the Knorr Professional Original Chicken Breading and the breadcrumbs together and add the Robertsons chicken spice and dried organum.
    • Beat the egg andplace the chicken breast into the beaten egg wash, then into the breadcrumb mix, ensure chicken is fully coated.
    • Heat the oil in a frying pan and place the crumbed chicken breast into the oil and fry on either side till, golden brown.
    • Transfer into the oven and cook at 170 °C till fully cooked.
    • Serve with herbed mash potato, creamed spinach, pineapple salsa, roasted balsamic beetroot and blistered garlic.
  2. Chef's Tip:

    • Squeeze a little lime juice over the cooked chicken to bring out the flavours of the Robertsons Herb and Spice.
    • Replace the Knorr Professional Original Chicken Breading with Knorr Professional Spicy Chicken Breading for a spicier flavour.

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