eCook Meal
Green Fields Sun-dried Tomato Schnitty
with pickled onions & potato mash
A creamy homemade sauce, dotted with pops or red sun-dried tomato and infused with thyme, is poured over the crispy coating of a Green Fields Vegan Chicken-style schnitzel. Served with silky mash and a nutty almond salad tossed with cooling cucumber & sweet peppers, dressed with olive oil & a white balsamic. It’s a spoil-yourself, mid-week meal that will make you think the weekend’s arrived early.
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. 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. 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. 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. 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
R115.22
for 4 servings · R28.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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White Balsamic Vinegar needs 80 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- 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 pickled onions & potato mash is between 20 and 40 minutes.
What is the total time required to make Green Fields Sun-dried Tomato Schnitty with pickled onions & potato mash?
The total time required to make Green Fields Sun-dried Tomato Schnitty with pickled onions & potato mash 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, Dried 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: 479, Carbs: 67 grams, Fat: grams, Protein: 22.6 grams, Sugar: 15 grams, Salt: 573 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. 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, Dried 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?
479 calories
How much fat content does Green Fields Sun-dried Tomato Schnitty have?
grams