Chef, author, and TV and radio personality (and Green Fields Brand Ambassador) Jenny Morris brings her love of fresh, flavourful food to this vibrant spring recipe featuring Green Fields Chic’n-flavoured Schnitzel. It’s a fresh, effortless dish that’s perfect for everything from easy weeknight dinners to leisurely weekend lunches, proving that adding more plant-based goodness to your plate has never been more delicious.
Green Fields Chic'n-flavoured Schnitzel
Suitable for vegans, vegetarians and meat-eaters alike, this recipe can easily be adapted to meet a range of dietary needs.
Ingredients
- SPRING GREEN SALAD
- Fresh, crisp and full of vibrant flavours
- 2 baby cos lettuces, torn
- 2 handfuls rocket
- 1 cucumber, thinly sliced
- 1 cup sugar snap peas, sliced on the diagonal
- 4 spring onions, finely sliced
- 1 avocado, sliced
- 100g plant-based feta, cubed or broken apart
- a handful of fresh mint leaves
- a handful of fresh basil leaves
- a handful of fresh parsley
- ¼ cup toasted pumpkin seeds
- freshly ground black pepper
- LEMON HERB DRESSING
- 4 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon plant-based honey/agave or maple syrup
- 1 small garlic clove, grated
- Salt and freshly ground black pepper
- CREAMY MUSHROOM, GARLIC & CAPER SAUCE
- 2 tablespoons butter/plant butter
- 1 tablespoon olive oil
- 300 g mushrooms, sliced (button, portobello or a mix)
- 3–4 cloves garlic, grated
- 2 teaspoons Dijon mustard
- ¼ cup (60 ml) dry white wine
- 1 cup (250 ml) fresh cream/Orley Whip or a plant-powered cream of your choice
- 2 tablespoons capers, drained
- Finely grated zest of 1 lemon
- 1 teaspoon fresh lemon juice (optional, for extra brightness)
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- Fresh thyme leaves
- GREEN FIELDS FROZEN PRODUCTS
- The frozen products are the ultimate superheroes of the culinary world. Straight from the freezer, they can be cooked to perfection through frying, air-frying, grilling, or roasting – and some, like our patties and sausages, are absolutely fabulous on the braai too!
- GREEN FIELDS SCHNITZELS with Chicken Flavouring
Instructions
SALAD AND DRESSING
Whisk together all the dressing ingredients until well combined.
Arrange the lettuce, rocket, cucumber, sugar snap peas, spring onions and avocado on a large platter.
Scatter over the feta, herbs and toasted pumpkin seeds.
Drizzle with the dressing just before serving and finish with a generous grind of black pepper.
Tip: Add blanched asparagus, baby peas or a handful of microgreens for an extra burst of spring freshness.
SAUCE
Heat the butter and olive oil in a frying pan over medium-high heat.
Add the mushrooms and cook without stirring too much, until they are beautifully browned and all their moisture has evaporated.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the Dijon mustard and cook for another minute.
Pour in the white wine and allow it to reduce by about half.
Stir in the cream and simmer gently for 3–5 minutes until slightly thickened.
Add the capers, lemon zest and, if using, a squeeze of lemon juice.
Season with salt (remember the capers are salty) and plenty of black pepper.
Finish with chopped parsley and a few thyme leaves if desired.
Tip: For an even richer sauce, stir in a handful of grated Parmesan or a tablespoon of cream cheese just before serving. It adds a silky finish and incredible depth of flavour.
FROZEN PRODUCTS
Heating Instructions: Heating times may vary; these times are a guide only. Remove from all packaging and cook from frozen.
PAN FRY | 4 - 5 minutes per side
Shallow fry on medium heat, turning occasionally until golden on both sides.
OVEN | 12 minutes
Preheat oven to 180ºC. Place on a preheated baking tray and cook for 12 minutes, turning occasionally until golden on both sides.
AIR FRY | 10 minutes
Heat at 190ºC, turning occasionally until golden on both sides.
DEEP FRY | 6 - 8 minutes
Heat oil in a pot or deep pan to 160ºC, and fry until golden brown.
Pop them onto a plate, top with Jenny’s mushroom sauce and her vibrant green salad. It’s wholesome, plant-based goodness made for sharing!
ALSO SEE: Jenny Morris’ slow-baked lamb in a rosemary dough crust
Jenny Morris’ slow-baked lamb in a rosemary dough crust
