THE GREEN MOUNTAIN Schnitzel vienna style vegan, with chips and carrots
Recipe Weight: 523g per Portion
| THE GREEN MOUNTAIN Plant-Based Escalope (Viennese Style), 165 g, 2 x 1485 g, TK | 1.650 kg |
| French fries, IQF | 2.000 kg |
| Fryer oil (effective consumption) | 0.300 l |
| Salt | 0.015 kg |
| Carrot triangles "naturely" | 1.000 kg |
| Lemons, untreated | 0.250 kg |
| Flat leaf parsley | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cut the lemons into quarters
• Prepare the carrots according to the recipe
Method:
• Cook the schnitzel with hot air in a combisteamer at 180°C for 10 minutes until crispy
• Cook the chips in the fryer until crispy, and salt them
• At the same time, finish the carrots
• Plate everything and garnish with a lemon quarter and some parsley
Suggestion:
• Instead of the lemon, you can also serve this dish with a slice of orange and some cranberries
| Nutritional values | per portion |
|---|---|
| Energy | 4237 kJ |
| Energy | 1013 kcal |
| Fat | 63 g |
| - of which saturates | 5.4 g |
| Carbohydrates | 77 g |
| - of which sugar | 3.5 g |
| Fibre | 13 g |
| Protein | 29 g |
| Salt | 5.6 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.