Quorn Lemon and Pepper Schnitzel with Warm Asparagus and Potato Salad

Name: Quorn Lemon and Pepper Schnitzel with Warm Asparagus and Potato Salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Quorn Lemon and Pepper Schnitzels; [https://www.quorn.co.uk/products/lemon-and-pepper-schnitzels]; 250g baby potatoes; 100g fine asparagus, sliced into inch long pieces; ½ red onion, thinly sliced; 1 tbsp. rapeseed oil; 1 tbsp. dill, chopped; 1 lemon, zest only; 1 tsp. pink peppercorns, crushed; 4 lemon wedges

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Quorn Lemon and Pepper Schnitzels, served with warm asparagus and potato salad.

This easy vegetarian schnitzel recipe is perfect for a quick midweek meal. Zingy Lemon and Pepper Quorn Schnitzel served with a fresh and light warm salad. Perfect for summer evenings, served alfresco.

Weeknight Dinner Recipes Quick and Easy Vegetarian Recipes and Vegan Meal Ideas Dine for Two: Recipes for Valentine’s Day

Serves 2

30 mins

Easy

132 cals
(Per serving)

5.7g of fat
(Per serving)

2.4g fibre
(Per serving)

4.9g protein
(Per serving)

Close-up product image of the Quorn NEW Lemon & Pepper Schnitzels 220g pack, using the distinct split orange and teal packaging seen in other Quorn lines.

Made with Lemon & Pepper Schnitzels

See product See recipes

Source of Protein

Source of Fibre

Low in Saturated Fat

No Soy

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Ingredients

2 Quorn Lemon and Pepper Schnitzels
250g baby potatoes
100g fine asparagus, sliced into inch long pieces
½ red onion, thinly sliced
1 tbsp. rapeseed oil
1 tbsp. dill, chopped
1 lemon, zest only
1 tsp. pink peppercorns, crushed

To serve…

4 lemon wedges

Method

Pre-heat oven to 200C (fan)/220C electric/Gas Mark 7. Place the Quorn Lemon and Pepper Schnitzels on a baking tray and cook for 20 minutes on the middle shelf.
Bring a pan of water to the boil. Add the baby potatoes and boil for 13 minutes. Add the asparagus and boil for a further one minute. Drain and set to one side.
Place the red onion, oil, dill, lemon zest and crushed peppercorns in a large bowl.
Add the potatoes and asparagus and toss gently to coat.
Divide the warm asparagus and potato salad between 2 warmed serving plates. Place a Quorn Lemon and Pepper Schnitzel on each plate and serve with 2 lemon wedges.

Chef's Tip: Why now swap the Quorn Schnitzel in this recipe for Quorn Pesto and Mozzarella Escalopes for a change?