Veggie Schnitzel in Creamy Parmesan Sauce
with Sicilian herbs, broccoli & potatoes
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!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
200 g
Potatoes
½ piece
Garlic
½ piece
Onion
200 g
Broccoli
50 g
Cooking cream
(Contains Milk)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
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
Utensils
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.