20-35 minAllergens
Gluten
Lactose
Ei
SulfietCrispy Chicken Schnitzel
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. This schnitzel made from tender chicken breast (better living 2 stars) has a crispy coating of breadcrumbs and dried thyme. Additionally, we prepare braised green vegetables, dressed with a light béchamel sauce, also known as vegetables à la crème. The potatoes are roasted with fresh rosemary and garlic until golden brown in the oven.
Crispy Chicken Schnitzel
Chicken schnitzel (chicken breast - better living 2 stars, breadcrumbs - gluten), spinach, endive, leek, pointed cabbage, garlic, potato, lemon, fresh bay leaf and rosemary, mace, clove, nutmeg, thyme, pasteurised free-range egg, milk, breadcrumbs, panko (contains gluten), butter, wheat flour, white wine, sugar, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, sulfiet.
Microwave
Remove the slice of lemon from the container. Heat the vegetables and the potatoes uncovered on baking paper for 3-4 minutes. In the last minute, heat the chicken schnitzel on the baking paper (the coating will not be crispy in the microwave). Serve with the slice of lemon.
Oven, 20-35 minMarleen's choice
Transfer to a baking dish. Heat the vegetables in the dish covered with an oven-safe plate or aluminium foil and the potatoes uncovered on baking paper for 20 minutes (1 person) to 30-35 minutes (2 or more persons). In the last 6-8 minutes, heat the chicken schnitzel on the baking paper alongside. Serve with a slice of lemon.