CHICKEN SCHNITZEL, PRAWNS, CAPERS, CREAMY GARLIC GRAVY

UNILEVER | There’s surf and turf, then there’s plucky and prawn. Got the same idea so should be a hit!

Bottom of Form

Schnitzel

  • 250g Chicken breast fillets x 10
  • Corn flour 200 g
  • Eggs x 3
  • Polenta 800 g
  • Prawns, peeled, de-veined, tails on x 30

Capers and Creamy Garlic Gravy

  • Capers 200 g
  • Garlic 30 g
  • Oil 40 ml
  • White wine 100 ml
  • Cream 300 ml
  • Water 1L
  • KNORR Gluten Free Rich Brown Gravy 2kg100 g

To Serve

  • Tomato, seeded and diced150 g

Preparation

  1. Schnitzel
    • Prepare the chicken breast with a meat mallet.
    • Crumb the chicken with the corn flour, eggs and then polenta.
    • Fry until cooked through and golden. Drain.
    • Grill the prawns until cooked and golden.
  2. Capers and Creamy Garlic Gravy
    • Fry the capers until crispy in the deep fryer. Drain.
    • Saute the garlic in the oil, add the wine and reduce by half.
    • Add the cream, water and KNORR Gluten Free Rich Brown Gravy and whisk until boiling.
  3. To Serve
    • Serve the schnitzel with the prawns, cream sauce and garnish with the crispy capers and tomato.