Spinach and Cheese Stuffed Schitzel
Try out this spinach and cheese stuffed Chicken Schnitzel recipe. Your guests won't be able to resist the succulent, golden-crispy finish. Check it out.
Ingredients
Method:
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Chicken breast whole, boneless, skinless 10.0 nos
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Olive oil 100.0 ml
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Cumin, powder 20.0 g
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Baby spinach, blanched, pat dry and chopped 200.0 g
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Cream cheese 150.0 g
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Hellmanns Real Mayonnaise (VNM-10) 4 x 3 L (Sri Lanka & Maldives) old 50.0 g
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Red chilli, powder 10.0 g
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Garlic, paste 10.0 g
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Flour, all-purpose 300.0 g
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Eggs, whole, beaten 200.0 ml
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Peanuts, finely crushed 500.0 g
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Vegetable oil for frying
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Method:
- In a bowl; combine the spinach, cream cheese, pepper, chilli, Knorr Aromat Seasoning Powder, Hellmann’s Real Mayonnaise, and garlic; stir to combine well; leave it on a side.
- Cut a slit into the center of each chicken breast to make a pocket; combine with oil, cumin and Knorr Chicken Seasoning Powder well.
- Take a heaping spoonful of the spinach & cheese mixture and pack it into the pocket; pinch the edges of the chicken closed.
- Take each piece of stuffed chicken and roll it in the flour, shaking off any excess; dip the floured chicken in the eggs, then crumbed in the crushed peanuts, making sure to coat all sides evenly;
- Repeat to crumb the remaining chicken.
- Heat the oil over medium-high heat; fry the chicken until the crust is golden, remove and drain.
- Serve with Knorr Thai Sweet Chilli Sauce.
