Chicken Schnitzel with Homemade Fries

Name: Chicken Schnitzel with Homemade Fries with sauerkraut slaw, cranberry chutney & parsley
Total time: 45 min
Yield: 2
Cuisine: Eastern European
Ingredients: 500 g Potatoes; 1 piece Apple; 1 piece Carrot; 1 piece Red onion; 10 g Fresh curly parsley; ½ piece Lemon; 200 g Sauerkraut; 80 g Cranberry chutney; 2 piece Oranjehoen crispy chicken schnitzel; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 teaspoon Sugar; 3 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with sauerkraut slaw, cranberry chutney & parsley

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Did you know that sauerkraut is actually a superfood? It's packed with probiotics and vitamin C, and also helps boost your immune system!

Allergens:

Tarwe

•Gerst

•Gluten

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time45 minutes

DifficultyMedium

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)4081 kJ

Calories975 kcal

Fat44.5 g

Saturated Fat12.4 g

Carbohydrate112 g

Sugar21.2 g

Dietary Fiber17.2 g

Protein26.2 g

Salt3.5 g

Potassium1367.8 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

•Bowl

•Baking Sheet with Baking Paper

•Strainer

•Spoon

•Grater

•Salad Bowl

•Tall-Sided Pan

Cooking Steps

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 bowl and drizzle with the olive oil (see Tip). Season the fries with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.

Tip: you can also do this directly on the baking sheet if preferred.

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.

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.

When the fries have 10 minutes left, melt the butter in a frying pan over medium-high heat.
When the butter is nice and hot, 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.