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Oktoberfest Schnitzel
Inspired by the tastes of the famous festival try this full flavoured recipe featuring our ‘Great Escalope’ schnitzel
- 0 Minute
- 4 Servings
Ingredients
- The Vegetarian Butcher Schnitzel x 4
- 20 m rapeseed oil
- 400.00 g new potatoes
- 80.00 g flat leaf parsley
- 60.00 g Hellmann's® Vegan
- 350.00 g red cabbage
- 20.00 m white wine vinegar
- 50.00 g baby leaf spinach
- 30.00 g American Yellow Mustard
- 50.00 g gherkin
- 80.00 g vegan cheese
- 3.00 g cracked black pepper
Preparation
-
Mix finely sliced red cabbage & spinach with vinegar and pepper.
-
Boil potatoes,slice and mix with vegan mayonnaise & chopped parsley.
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Bake NoSchnitzel on oiled tray in hot oven 170c for 10 minutes. Top with vegan cheese slice and cook for further 3 minutes.
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Serve with side of potato salad, red cabbage, sliced gherkin and mustard.
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