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
INGREDIENTS & EQUIPMENT
Schnitzel
- 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
- Sweat the onions and mushrooms with a little oil.
- Add the water, Knorr rich Brown Gravy and
bring to the boil while stirring, add the Knorr
Hollandaise Gluten Free Sauce. - Keep warm until required.
Mash
- 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. - Whisk until combined, sit for two minutes and
then whisk again. - Keep warm until required.
ASSEMBLY
- Spoon potato mash onto plate, and top with
1 Ingham’s 120g Breast Fillet. - Top with mushroom gravy, and garnish with
chopped parsley. - Serve immediately.
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