Cheese Schnitzel & Sriracha Mayo on Ciabatta

Name: Cheese Schnitzel & Sriracha Mayo on Ciabatta with tomato slaw, parsley potatoes & lamb's lettuce
Total time: 15 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 piece Veggie cheese schnitzel; 2 piece White ciabatta; 200 g Slaw mix; 2 piece Tomato; 1 piece Red onion; 10 g Fresh flat leaf parsley; 50 g Sriracha mayo; 300 g Potatoes; 40 g Lamb's lettuce; 1 tablespoon [Plant-based] mayonnaise; 2 tablespoon White wine vinegar; ½ tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 tablespoon Honey [or plant-based alternative]; 1 piece Low sodium vegetable stock cube; ½ tablespoon Olive oil; to taste Salt and pepper

with tomato slaw, parsley potatoes & lamb's lettuce

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This vegetarian cheese schnitzel is soft on the inside and crispy on the outside - the perfect meat substitute to accompany this tasty dish!

Allergens:

Tarwe

•Gerst

•Rogge

•Melk (inclusief lactose)

•Gluten

•Mosterd

•Soja

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Veggie cheese schnitzel

(Contains: Tarwe, Gerst, Rogge, Melk (inclusief lactose), Gluten May be present: Mosterd, Soja)

1 piece

White ciabatta

(Contains: Tarwe, Rogge, Gluten May be present: Mosterd, Soja, Ei, Gluten, Melk (inclusief lactose), Noten, Sesamzaad)

100 g

Slaw mix

1 piece

Tomato

½ piece

Red onion

5 g

Fresh flat leaf parsley

(May be present: Selderij)

25 g

Sriracha mayo

(Contains: Mosterd, Soja, Ei)

150 g

Potatoes

20 g

Lamb's lettuce

Not included in your delivery

½ tablespoon

[Plant-based] mayonnaise

1 tablespoon

White wine vinegar

¼ tablespoon

[Plant-based] butter

1 teaspoon

Mustard

1 tablespoon

Honey [or plant-based alternative]

½ piece

Low sodium vegetable stock cube

¼ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4124 kJ

Calories986 kcal

Fat45 g

Saturated Fat12.9 g

Carbohydrate116.5 g

Sugar26.1 g

Dietary Fiber15.1 g

Protein25 g

Salt3.4 g

Potassium933 mg

Calcium33 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Salad Bowl

•Casserole

Cooking Steps

Preheat the oven to 200°C.
Thoroughly wash the potatoes and dice them into 1cm cubes (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the burger without the potatoes. You can keep them to use another time instead.

Transfer the potatoes to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
Boil for 7 - 9 minutes, then drain and set aside.
Dice the tomato in the meantime.
Chop half of the onion and slice the rest into half rings.

Bake the ciabatta in the oven for 6 - 8 minutes.
Melt a small knob of butter in a frying pan over medium-high heat. Fry the onion rings with the schnitzel for 3 minutes.
Flip the schnitzel and fry for 2 more minutes.
Add half of the honey to the onion and fry for 1 more minute.

In a salad bowl, combine the mayonnaise with the white wine vinegar, the mustard and the rest of the honey. Season to taste with salt and pepper.
Add the slaw mix and the tomato, then toss well to combine with the dressing.

Heat a light drizzle of olive oil in a deep frying pan over high heat.
Fry the potatoes with the rest of the onion for 1 - 2 minutes, tossing regularly. Season to taste with salt and pepper.
Roughly chop the parsley.

Cut open the ciabatta and top with the schnitzel and sriracha mayo, along with some of the lettuce and slaw.
Serve the potatoes alongside, as well as the rest of the lettuce and slaw. Garnish with the parsley to finish.