Veggie Schnitzel in Creamy Parmesan Sauce

Name: Veggie Schnitzel in Creamy Parmesan Sauce with Sicilian herbs, broccoli & potatoes
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Vegan schnitzel; 400 g Potatoes; 1 piece Garlic; 1 piece Onion; 360 g Broccoli; 100 g Cooking cream; 1 piece Parmigiano Reggiano DOP; 1 sachet(s) Sicilian-style herb mix; 1 tablespoon Flour; 2 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

with Sicilian herbs, broccoli & potatoes

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Did you know that potatoes retain more vitamins if you leave the skin on while you cook them? This also saves you a bit of time. Talk about a win-win situation!

Tags:

Calorie Smart

•Veggie

•Source of fiber

Allergens:

Soja

•Tarwe

•Gerst

•Gluten

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Vegan schnitzel

(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)

200 g

Potatoes

½ piece

Garlic

½ piece

Onion

200 g

Broccoli

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

½ tablespoon

Flour

1 tablespoon

[Plant-based] butter

½ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2766 kJ

Calories661 kcal

Fat31.2 g

Saturated Fat16.5 g

Carbohydrate65.3 g

Sugar7.3 g

Dietary Fiber21.4 g

Protein24.9 g

Salt2.1 g

Potassium456.9 mg

Calcium78.9 mg

Iron1.2 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

•Grater

•Small sauce pan

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Peel or thoroughly wash the potatoes and then cut into rough pieces. Cut the head of the broccoli into florets and dice the stem.
Boil the potatoes for 12 - 15 minutes, then drain and set aside. Boil plenty of water in another pot or saucepan, then boil the broccoli for 5 - 7 minutes.
Reserve 50ml per person of the cooking liquid, then drain. Season to taste with salt and pepper, then set aside.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 - 4 minutes per side, or until the schnitzel is golden-brown.
In the meantime, chop the onion and crush or mince the garlic. Grate the cheese. Melt a knob of butter in a small saucepan over medium-high heat.
Fry the onion with the garlic and the flour for 1 - 2 minutes.

Deglaze with the reserved cooking liquid, then add the cream and the Sicilian spices, along with two thirds of the grated cheese.
Bring the sauce to a boil and allow to reduce for 3 - 5 minutes (see Tip).
Season to taste with salt and pepper.

Tip: if the sauce is too thin, stir in the same amount of flour again and allow to reduce for 2 - 3 minutes. If it's too thick on the other hand, add an extra splash of water.

Serve the schnitzel, potatoes and broccoli on plates.
Garnish the broccoli with the rest of the cheese.
Top the schnitzel and potatoes with the cheese sauce.

Did you know... thanks to the broccoli, this recipe provides more than the RDA of vitamin C. Broccoli is also rich in iron, calcium and potassium, which helps with bone health, blood pressure and keeps you energised.