200°C · 20-30 minAllergens
Gluten
Lactose
Ei
SulfietCrispy Chicken Schnitzel with Roasted Potatoes
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. Enjoy your meal!
Crispy Chicken Schnitzel with Roasted Potatoes
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
Heat the vegetables in the dish loosely covered or with the plastic lid and the potatoes uncovered on baking paper for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last minute, heat the chicken schnitzel on the baking paper (the crust will not become crispy in the microwave). Serve with the slice of lemon.
Oven — 200°C, 20-30 minMarleen's choice
Preheat the vegetables in the dish covered with an ovenproof plate or aluminium foil and the potatoes uncovered on baking paper for 20 minutes (1 person) to 30 minutes (2 or more persons). In the last 7 minutes, heat the chicken schnitzel on the baking paper alongside. Serve with the slice of lemon. Plastic containers and lids cannot go in the oven, transfer to an oven dish.