Cheese Schnitzel with Garlic Baby Potatoes

Name: Cheese Schnitzel with Garlic Baby Potatoes with a creamy cucumber-apple salad & fresh herbs
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 piece Veggie cheese schnitzel; 1 piece Cucumber; 1 piece Apple; 10 g Fresh dill & chives; 500 g Baby potatoes; 40 g Lamb's lettuce; 1 piece Red onion; 1 sachet(s) Yellow mustard seeds; 3 teaspoon Ground paprika; 1 piece Garlic; 1 tablespoon Sunflower oil; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] mayonnaise; 60 milliliters White wine vinegar; 2 teaspoon Sugar; 50 milliliters Water for the sauce; to taste Salt and pepper

with a creamy cucumber-apple salad & fresh herbs

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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!

Tags:

Veggie

•Extra Veggies

•Family

Allergens:

Melk (inclusief lactose)

•Tarwe

•Gerst

•Rogge

•Mosterd

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3268 kJ

Calories781 kcal

Fat38 g

Saturated Fat10.6 g

Carbohydrate88.9 g

Sugar19.6 g

Dietary Fiber13.2 g

Protein19.7 g

Salt1.7 g

Potassium48.3 mg

Calcium10.5 mg

Iron0.1 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

•Casserole with Lid

•Small sauce pan

•Tall-Sided Pan

•Salad Bowl

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.