Cheese Schnitzel with Creamy Orzo
with broccoli, lemon & parsley
This vegetarian cheese schnitzel is soft on the inside and crispy on the outside - the perfect meat substitute to accompany this tasty dish!
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
1 unit
Veggie cheese schnitzel
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gerst, Rogge, Melk (inclusief lactose), Gluten)
75 g
Orzo
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
½ unit
Garlic
1 unit
Red onion
225 g
Broccoli
½ unit
Lemon
½ sachet(s)
Italian seasoning
5 g
Fresh curly parsley
(Contains: Selderij, May contain traces of allergens)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ unit
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium heat. Fry the garlic with half of the onion for 1 minute.
- Add the orzo and toast the grains for 1 minute, then pour in plenty of water and crumble in the stock cube (see pantry for amount).
- Cook for 10 - 12 minutes, stirring regularly.
- Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into small florets and dice the stem.
- Boil the broccoli for 5 - 7 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the schnitzel with the rest of the onion for 3 minutes per side, or until evenly golden-brown.
- Roughly chop the parsley and quarter the lemon.
- When the orzo is done, stir in the cream, the Italian seasoning and half of the broccoli (see Tip).
Health Tip: if you're watching your calorie intake, substitute some of the cream with milk or stock. You can keep the rest to use another time.
- Squeeze a quarter lemon per person directly into the orzo.
- Stir in half of the parsley and season to taste with salt and pepper.
- Serve the orzo on deep plates with everything else alongside.
- Garnish with the rest of the parsley and serve with the rest of the lemon wedges.
