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Chicken, herb and Parmesan schnitzel with mushroom & garlic sauce

  • 0:20 Prep
  • 0:06 Cook
  • 4 Servings


  • 1 x Gravox Mushroom & Garlic Finishing Sauce 165g
  • 4 chicken schnitzels (see note)
  • 60g (1 cup) panko breadcrumbs
  • 25g (1/4 cup) finely grated Parmesan
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons milk
  • 1 eggs
  • 75g (1/2 cup) plain flour
  • 2 tablespoons olive oil
  • Steamed kale, to serve
  • Mashed potato, to serve


  • 1
    Combine the breadcrumbs, Parmesan and parsley in a large bowl. Place the milk and eggs in a separate bowl and whisk to combine, place the flour in a third bowl and season with salt and pepper.
  • 2
    Dip a schnitzel into the flour to coat, shake off any excess then coat in the egg mixture and finally coat in a layer of the breadcrumbs. Repeat with remaining schnitzels.
  • 3
    Heat oil in a large non-stick frying pan over a medium-high heat. Cook schnitzels, for 3 minutes each side, or until golden and cooked through. Meanwhile, heat Gravox Mushroom & Garlic Finishing Sauce according to packet instructions.
  • 4
    Serve schnitzels with mashed potato, steamed kale (or spinach), and the mushroom & garlic sauce.

Source: taste.com.au


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