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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.81
for 4 servings · R23.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
White Balsamic Vinegar needs 60 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- ButtaNutt Almond Milk
- Green Fields Vegan Chicken-style Schnitzels
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Green Fields Vegan Chicken-style Schnitzels, Piquanté Peppers, Potato, Salad Leaves, Thyme, Tomato, 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! 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. 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. 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.
What should be prepared from my kitchen to make Green Fields Sun-dried Tomato Schnitty?
Almonds, ButtaNutt Almond Milk, Cake Flour, Cucumber, Garlic, Green Fields Vegan Chicken-style Schnitzels, Piquanté Peppers, Potato, Salad Leaves, Thyme, Tomato, 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