Cheese Schnitzel with Garlic Baby Potatoes
with a creamy cucumber-apple salad & fresh herbs
This vegetarian cheese schnitzel is soft on the inside and crispy on the outside - the perfect meat substitute to accompany this tasty dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Veggie cheese schnitzel
(Contains: Melk (inclusief lactose), Tarwe, Gerst, Rogge May be present: Soja, Mosterd)
½ piece
Cucumber
½ piece
Apple
5 g
Fresh dill & chives
250 g
Baby potatoes
20 g
Lamb's lettuce
½ piece
Red onion
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
1.5 teaspoon
Ground paprika
½ piece
Garlic
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
30 milliliters
White wine vinegar
1 teaspoon
Sugar
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash the baby potatoes and cut them in half.
- Heat the olive oil in a deep frying pan over medium-high heat. Fry the baby potatoes for 20 minutes, covered, tossing regularly.
- Meanwhile, crush or mince the garlic.
- Remove the lid and continue frying for a further 4 - 8 minutes. Season to taste with salt and pepper, add the garlic and paprika and fry for another 1 - 2 minutes.
- Chop the onion.
- In a small saucepan over low heat, heat the white wine vinegar with the sugar and water (see pantry for amounts).
- Allow the sugar to dissolve, then stir in the onion and the mustard seeds.
- Allow to simmer gently for 10 - 15 minutes.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the cheese schnitzel for 3 - 4 minutes per side until golden-brown.
- Meanwhile, dice the cucumber.
- Core and dice the apple.
- Finely chop the fresh herbs (see Tip).
Tip: if preferred, omit the dill or serve separately.
- In a salad bowl, combine the fresh herbs with the mayonnaise and a splash of white wine vinegar as preferred.
- Add the apple, cucumber and lettuce, then toss well to combine. Season to taste with salt and pepper.
- Serve the cheese schnitzel with the baby potatoes and the salad.
- Serve with mayonnaise as preferred. Top the salad with the onion sauce.
