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Italian Schnitzel Tenderloins

If preferred, use chicken breast fillets as in a traditional schnitzel. The delicious richness of the sauce is a treat. Add some chopped basil, chilli flakes, or a drop of balsamic vinegar for extra depth.

Italian Schnitzel Tenderloins – Recipe
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Tenderloins

  • Eggs, whisked 4.0 x
  • Panko breadcrumbs 500.0 g
  • Dried oregano 15.0 g
  • Chicken tenderloins, trimmed 40.0 x
  • Plain flour 400.0 g
  • Water 300.0 ml

Gravy

Preparation

  1. Tenderloins

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine panko crumbs with dried oregano.
    • In separate bowls, combine the seasoned flour, egg wash, and panko crumbs. Working in batches, coat tenderloins in seasoned flour, then in egg wash and crumbs. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.

  2. Gravy

    • Combine KNORR Golden Roast GF with warm water. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in KNORR Italiana Pronto Napoli GF, garlic, olives, and capers. Continue stirring until fully combined.

  3. To Serve

    • Serve tenderloins with sauce.
    Serving suggestion: Accompany the dish with warmed lemon and thyme olives and flash-fried capers.