When dinner time is looming and the hunger pains are pressing, don’t you feel relieved that dinner is already sorted, Chef? On the menu tonight is crispy Green Fields schnitzel, complemented by potato mash and an almond, fresh greens, crunchy cucumber & sweet piquante peppers. The best bit of every bite is the homemade bechamel sauce, dotted with sun-dried tomato, that is poured over everything.
Green Fields Sun-dried Tomato Schnitty
Green Fields Sun-dried Tomato Schnitty
with mashed potatoes
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- ButtaNutt Almond Milk
- Cake Flour
- Cucumber
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Fields Vegan Chicken-style Schnitzel/s
- Green Fields Vegan Chicken-style Schnitzels
- Piquanté Peppers
- Potato
- Salad Leaves
- Sun-Dried Tomatoes
- White Balsamic Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Plant-based Butter Alternative
- Milk or Milk Alternative
- Paper Towel
SMASH OUT THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of plant-based butter (optional) and a splash of water or alternative milk (optional). Mash with a fork, season, and cover.
NUTS & SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, toss together the salad leaves, the Cucumber, the peppers and the almonds, some olive oil and the white balsamic. Season and set aside.
THYME-INFUSED TOMATO
Return the pan over medium heat with a drizzle of oil or a knob of plant-based butter. When hot, fry the garlic, the thyme and the sun-dried tomatoes and fry until fragrant, 2-3 minutes (shifting constantly). Remove the pan from the heat and discard the thyme sprigs. Set aside.
READY THE ROUX
Return the pan to medium heat with 15ml [30ml]|#7DA0D7 of oil or butter alternative (optional). Vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and cook until thickened slightly (stirring constantly). Loosen with a splash of water if the sauce is too thick. Season and remove from the heat. Mix in the sun-dried tomato mix and cover with a lid and set aside.
SUPERB SCHNITZEL
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Green Fields schnitzel until golden and crispy, 2-3 minutes a side. Remove from the pan and drain on paper towel.
A TASTE OF COOKING TALENT
Plate up the mash. Side with the schnitzel, pouring the creamy sauce over the schnitzel and mash. Side with the fresh salad. Enjoy, Chef!
SMASH OUT THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of plant-based butter (optional) and a splash of water or alternative milk (optional). Mash with a fork, season, and cover.
NUTS & SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, toss together the salad leaves, the Cucumber, the peppers and the almonds, some olive oil and the white balsamic. Season and set aside.
THYME-INFUSED TOMATO
Return the pan over medium heat with a drizzle of oil or a knob of plant-based butter. When hot, fry the garlic, the thyme and the sun-dried tomatoes and fry until fragrant, 2-3 minutes (shifting constantly). Remove the pan from the heat and discard the thyme sprigs. Set aside.
READY THE ROUX
Return the pan to medium heat with 15ml [30ml]|#7DA0D7 of oil or butter alternative (optional). Vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and cook until thickened slightly (stirring constantly). Loosen with a splash of water if the sauce is too thick. Season and remove from the heat. Mix in the sun-dried tomato mix and cover with a lid and set aside.
SUPERB SCHNITZEL
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Green Fields schnitzel until golden and crispy, 2-3 minutes a side. Remove from the pan and drain on paper towel.
A TASTE OF COOKING TALENT
Plate up the mash. Side with the schnitzel, pouring the creamy sauce over the schnitzel and mash. Side with the fresh salad. Enjoy, Chef!
SMASH OUT THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of plant-based butter (optional) and a splash of water or alternative milk (optional). Mash with a fork, season, and cover.
NUTS & SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, toss together the salad leaves, the Cucumber, the peppers and the almonds, some olive oil and the white balsamic. Season and set aside.
THYME-INFUSED TOMATO
Return the pan over medium heat with a drizzle of oil or a knob of plant-based butter. When hot, fry the garlic, the thyme and the sun-dried tomatoes and fry until fragrant, 2-3 minutes (shifting constantly). Remove the pan from the heat and discard the thyme sprigs. Set aside.
READY THE ROUX
Return the pan to medium heat with 45ml [60ml]|#7DA0D7 of oil or butter alternative (optional). Vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and cook until thickened slightly (stirring constantly). Loosen with a splash of water if the sauce is too thick. Season and remove from the heat. Mix in the sun-dried tomato mix and cover with a lid and set aside.
SUPERB SCHNITZEL
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Green Fields schnitzel until golden and crispy, 2-3 minutes a side. Remove from the pan and drain on paper towel. You may need to do this step in batches.
A TASTE OF COOKING TALENT
Plate up the mash. Side with the schnitzel, pouring the creamy sauce over the schnitzel and mash. Side with the fresh salad. Enjoy, Chef!
SMASH OUT THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of plant-based butter (optional) and a splash of water or alternative milk (optional). Mash with a fork, season, and cover.
NUTS & SALAD
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, toss together the salad leaves, the Cucumber, the peppers and the almonds, some olive oil and the white balsamic. Season and set aside.
THYME-INFUSED TOMATO
Return the pan over medium heat with a drizzle of oil or a knob of plant-based butter. When hot, fry the garlic, the thyme and the sun-dried tomatoes and fry until fragrant, 2-3 minutes (shifting constantly). Remove the pan from the heat and discard the thyme sprigs. Set aside.
READY THE ROUX
Return the pan to medium heat with 45ml [60ml]|#7DA0D7 of oil or butter alternative (optional). Vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and cook until thickened slightly (stirring constantly). Loosen with a splash of water if the sauce is too thick. Season and remove from the heat. Mix in the sun-dried tomato mix and cover with a lid and set aside.
SUPERB SCHNITZEL
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Green Fields schnitzel until golden and crispy, 2-3 minutes a side. Remove from the pan and drain on paper towel. You may need to do this step in batches.
A TASTE OF COOKING TALENT
Plate up the mash. Side with the schnitzel, pouring the creamy sauce over the schnitzel and mash. Side with the fresh salad. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Green Fields Sun-dried Tomato Schnitty?
The preparation time for Green Fields Sun-dried Tomato Schnitty with mashed potatoes is between 20 and 40 minutes.
What is the total time required to make Green Fields Sun-dried Tomato Schnitty with mashed potatoes?
The total time required to make Green Fields Sun-dried Tomato Schnitty with mashed potatoes is between 30 and 50 minutes.
How many servings does Green Fields Sun-dried Tomato Schnitty provide?
4 servings
What are the main ingredients in Green Fields Sun-dried Tomato Schnitty?
Almonds, ButtaNutt Almond Milk, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Fields Vegan Chicken-style Schnitzel/s, Green Fields Vegan Chicken-style Schnitzels, Piquanté Peppers, Potato, Salad Leaves, Sun-Dried Tomatoes, White Balsamic Vinegar
What is the nutritional information of Green Fields Sun-dried Tomato Schnitty?
Calories: 495, Carbs: 71 grams, Fat: grams, Protein: 23.1 grams, Sugar: 13.7 grams, Salt: 568 grams
How do I prepare Green Fields Sun-dried Tomato Schnitty?
A TASTE OF COOKING TALENT: Plate up the mash. Side with the schnitzel, pouring the creamy sauce over the schnitzel and mash. Side with the fresh salad. Enjoy, Chef! SUPERB SCHNITZEL: Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Green Fields schnitzel until golden and crispy, 2-3 minutes a side. Remove from the pan and drain on paper towel. READY THE ROUX: Return the pan to medium heat with 15ml [30ml]|#7DA0D7 of oil or butter alternative (optional). Vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and cook until thickened slightly (stirring constantly). Loosen with a splash of water if the sauce is too thick. Season and remove from the heat. Mix in the sun-dried tomato mix and cover with a lid and set aside. THYME-INFUSED TOMATO: Return the pan over medium heat with a drizzle of oil or a knob of plant-based butter. When hot, fry the garlic, the thyme and the sun-dried tomatoes and fry until fragrant, 2-3 minutes (shifting constantly). Remove the pan from the heat and discard the thyme sprigs. Set aside. NUTS & SALAD: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, toss together the salad leaves, the cucumber, the peppers and the almonds, some olive oil and the white balsamic. Season and set aside. SMASH OUT THE MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of plant-based butter (optional) and a splash of water or alternative milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Green Fields Sun-dried Tomato Schnitty?
Almonds, ButtaNutt Almond Milk, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Fields Vegan Chicken-style Schnitzel/s, Green Fields Vegan Chicken-style Schnitzels, Piquanté Peppers, Potato, Salad Leaves, Sun-Dried Tomatoes, White Balsamic Vinegar
How many calories does Green Fields Sun-dried Tomato Schnitty have?
495 calories
How much fat content does Green Fields Sun-dried Tomato Schnitty have?
grams
Woolies Products in this dish
