Schnitzel with Mushroom Gravy, served with Mash Potato

Golden crispy chicken schnitzel paired with a delicious, creamy mushroom sauce.
This classic pub favourite is as comforting as it is easy to prepare.

10 Servings

15 Mins



  • 10 x Ingham’s 120g Schnitzel, cooked to
    package instructions
  • Parsley, chopped to garnish

Mushroom Gravy

  • 75g Knorr Rich Brown Gravy
  • 750ml Water
  • 250g Button mushrooms, sliced
  • 100g Onions, diced
  • 300ml Knorr Hollandaise Gluten Free Sauce

Potato Mash

  • 165g Knorr Potato Flakes GF
  • 335g Milk
  • 50g Butter
  • 750ml Water
  • Salt
in a few simple steps

Mushroom Gravy

  1. Sweat the onions and mushrooms with a little oil.
  2. Add the water, Knorr rich Brown Gravy and
    bring to the boil while stirring, add the Knorr
    Hollandaise Gluten Free Sauce.
  3. Keep warm until required.


  1. In a pot – bring water and salt to the boil.
    Once boiled remove from heat and add in the
    milk, butter, and Knorr Potato Flakes GF.
  2. Whisk until combined, sit for two minutes and
    then whisk again.
  3. Keep warm until required.


  1. Spoon potato mash onto plate, and top with
    1 Ingham’s 120g Breast Fillet.
  2. Top with mushroom gravy, and garnish with
    chopped parsley.
  3. Serve immediately.