200°C · 15-25 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdChicken Schnitzel with Crunchy Salad
This schnitzel made from tender chicken breast (Better Life 2 stars) has a crispy coating and comes with a wedge of lemon. The crunchy salad with baby spinach, celeriac, and pointed cabbage is dressed with a refreshing yoghurt dressing featuring preserved lemon and poppy seeds. On the side, we have potatoes that are roasted to a golden brown in the oven with fresh rosemary and garlic. The salad may differ from the photo.
Chicken Schnitzel with Crunchy Salad
Chicken schnitzel (chicken breast - Better Life 2 stars, breadcrumbs - gluten), pointed cabbage, celeriac, kohlrabi, baby spinach, garlic, potato, lemon, fresh rosemary and thyme, pasteurised free-range egg, breadcrumbs, panko (contains gluten), homemade yoghurt dressing (yoghurt, preserved lemon, poppy seeds, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the potatoes uncovered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the schnitzel on the baking paper for the last 1-2 minutes (note: the schnitzel will not become crispy in the microwave). Serve the schnitzel with the lemon and the salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the potatoes uncovered for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Add the schnitzel on the baking paper for the last 8-10 minutes. Serve the schnitzel with the lemon and the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.