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Chicken Schnitzels with a Cheesy Mediterranean Topping

Chicken Schnitzels with a Cheesy Mediterranean Topping

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Here's another quick and tasty way to cook up chicken schnitzels by topping them with grilled brinjal and a cheese sauce.

Preparation time


30 ml lemon juice
cooking oil
4 crumbed chicken schnitzels
1 small brinjal, cut into thin slices lengthwise
250 g punnet cherry tomatoes, halved
1 clove garlic, crushed
cup basil leaves
1 Knorr three cheese sauce
250 ml boiling milk
cup Parmesan cheese, grated
salad leaves (to serve)

Preparation method

Sprinkle salt over both sides of brinjal and leave to stand 10 minutes.
Rinse salt and juices off - this removes the bitter juice from the brinjal before cooking.
Preheat a griddle pan over medium heat.
Brush brinjal with oil and season then grill on the griddle pan for 5 minutes each side.
Remove to a plate and pour over lemon juice.
Bake or fry chicken schnitzels until done then set aside.
Place tomatoes in baking tray and top with garlic, salt and pepper and drizzle with a little oil.
Place under the grill for 7 minutes or until tomatoes are tender.
Prepare the KNORR Three Cheese Pasta Sauce using boiling milk and whisk well until smooth.
Place oven onto grill function
Place chicken schnitzel in a single layer onto an oven tray, arrange brinjal slices over and top with KNORR Three Cheese Pasta Sauce, basil, tomatoes and parmesan.
Grill for 5 minutes or until cheese is melted.
Serve with salad leaves.

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