Cheese Schnitzel & Lemon-Dille Mayo on Ciabatta
with tomato slaw, parsley potatoes & lamb's lettuce- Tarwe
- Gerst
- Rogge
- Melk (inclusief lactose)
- Gluten
- Mosterd
- Soja
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Noten
- Sesamzaad
- Selderij
This vegetarian cheese schnitzel is soft on the inside and crispy on the outside - the perfect meat substitute to accompany this tasty dish!
Ingredients
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
150 g
Potatoes
20 g
Lamb's lettuce
2.5 g
Fresh dill
(May be present: Selderij)
¼ piece
Lemon
½ sachet(s)
Potato seasoning mix
Not included in your delivery
1 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
Utensils
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 9- 10 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 half of 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 2 - 3 minutes, tossing regularly. Turn off the heat and stir in the potato seasoning. Season to taste with salt and pepper.
- Roughly chop the dill
- Zest the lemon and cut it into wedges. In a small bowl, mix the rest of the mayonnaise with the dill, zest and the juice of 0.5 lemon wedges per person. Season to taste with salt and pepper.
- Cut open the ciabatta and top with the schnitzel and lemon-dill mayo, along with some of the lettuce and slaw.
- Serve the potatoes alongside, as well as the rest of the lettuce and slaw.
- Serve with the rest of the lemon wedges.
