Veggie Schnitzel in Creamy Parmesan Sauce

Name: Veggie Schnitzel in Creamy Parmesan Sauce with Sicilian-style herbs, broccoli, green beans & potatoes
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Vegan schnitzel; 400 g Potatoes; 1 piece Garlic; 1 piece Onion; 200 g Broccoli; 100 g Cooking cream; 20 g Parmigiano Reggiano DOP; 1 sachet(s) Sicilian-style herb mix; 200 g Green beans; 1 tablespoon Flour; 2 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

with Sicilian-style herbs, broccoli, green beans & 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 time having to peel them. Talk about a win-win situation!

Tags:

Calorie Smart

•Veggie

•High Fibre

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

200 g

Potatoes

½ piece

Garlic

½ piece

Onion

100 g

Broccoli

50 g

Cooking cream

10 g

Parmigiano Reggiano DOP

½ sachet(s)

Sicilian-style herb mix

100 g

Green beans

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)2810 kJ

Calories672 kcal

Fat30.9 g

Saturated Fat16.6 g

Carbohydrate68.1 g

Sugar9.3 g

Dietary Fiber23 g

Protein25.2 g

Salt2.1 g

Potassium573.3 mg

Calcium124.5 mg

Iron3.8 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

•Pan

•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 cut them into rough pieces.
Cut the head of the broccoli into florets and dice the stem. Discard the tips of the green beans and then cut into thirds.
Boil the potatoes for 12 - 15 minutes, then drain and set aside.

Boil plenty of salted water in another pot or saucepan. Cook the broccoli and green beans for 5 - 7 minutes.
Reserve 50ml cooking liquid per person, then drain and set aside.
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-style herbs, along with two thirds of the cheese.
Bring 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, add an extra splash of water.

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