Chicken Schnitzel with Homemade Fries
with sauerkraut slaw, cranberry chutney & parsley4.0(1,2K)
Calories
:
975 kcalProtein
:
26.2g proteinTotal
:
45 minutesDifficulty
:
MediumAllergens:
- Tarwe
- Gerst
- Gluten
- Selderij
- May contain traces of allergens
Curly parsley is often used as a garnish, while flat-leaf parsley has a bolder, more herbaceous taste, often used in cooking. Both are perfect for adding a refreshing note to your dishes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ piece
Apple
½ piece
Carrot
½ piece
Red onion
5 g
Fresh curly parsley
(May be present: Selderij)
¼ piece
Lemon
100 g
Sauerkraut
40 g
Cranberry chutney
1 piece
Oranjehoen crispy chicken schnitzel
(Contains: Tarwe, Gerst, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ teaspoon
Sugar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4080 kJ
Calories975 kcal
Fat44.3 g
Saturated Fat12.2 g
Carbohydrate111.8 g
Sugar36 g
Dietary Fiber17.2 g
Protein26.2 g
Salt3.5 g
Potassium1376.4 mg
Calcium51 mg
Iron1.5 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
•Baking Sheet with Baking Paper
•Strainer
•Grater
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 210°C.
- Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
2
- Finely dice the apple. Grate the carrot and slice the onion into thin half rings.
- Finely chop the parsley and cut the lemon into wedges.
- Weigh the sauerkraut, then transfer to a sieve and rinse under cold water.
- Use a spoon to push out the excess liquid, then transfer the sauerkraut to a salad bowl.
3
- To the sauerkraut, add the carrot, onion, apple, sugar and mayonnaise, along with half of the parsley.
- Season to taste with salt and pepper, then mix well to combine.
- Set aside in the fridge until serving.
4
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the schnitzel for 5 minutes, turning regularly.
- Serve the schnitzel with the fries and the sauerkraut slaw.
- Serve the cranberry chutney and lemon wedges alongside.
- Garnish with the rest of the parsley to finish.
