Chicken breast with Onion-Veal Jus and Parmigiano Reggiano Potatoes
with Waldorf-style side salad
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
30 g
Veal jus
(Contains: Selderij)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
200 g
Potatoes
20 g
Mesclun
65 g
Red cherry tomatoes
½ piece
Red onion
½ piece
Endive
½ piece
Apple
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Pinda's, Noten, Sesamzaad)
1 piece
Chicken breast
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and then cut them into wedges.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Cover the pan with a lid and fry the potato wedges for 15 minutes.
- Remove the lid and fry for 5 - 8 minutes without the lid.
- In the meantime, chop the onion into half rings.
- Heat a second frying pan over medium-high heat. Toast the walnut for 1 - 2 minutes, or until golden brown. Remove them from the pan and set them aside.
- In the same frying pan heat a drizzle of olive oil. Add the chicken breast and fry for 2 - 3 minutes per side.
- Reduce the heat, add the onion and fry together for 4 - 5 minutes, or until the chicken is done.
- Add the veal jus and a knob of butter and simmer for another 1 - 2 minutes.
- Meanwhile, dice the apple, cut off the base of the endive, and discard it. Slice the endive and half the cherry tomatoes.
- Grate the Parmigiano Reggiano.
- Transfer the cherry tomatoes, endive, apple, half of the Parmigiano Reggiano, mesclun, and raisins to a salad bowl.
- Add the mustard, honey, mayonnaise and extra virgin olive oil and mix well to combine. Season to taste with salt and pepper.
- Serve the chicken on the plates with the onion-veal jus.
- Serve with the salad and garnish with the walnuts.
- Serve the potato wedges alongside and garnish with the rest of the Parmigiano Reggiano.
Did you know...endive is very nutritious; it's rich in calcium (for bones and teeth), potassium (for blood pressure) and fibre (for gut health and immunity).
