'Chicken' Schnitzel with Rosemary Potatoes
A vegan chicken fillet is flattened Milanese-style, breaded in panko, and fried until golden. Enjoy it garnished with dill and served sliced over roasted rosemary fingerling potatoes and Brussels sprouts, with a creamy Dijon sauce on the side.
Nutritional facts
Protein
28g
Carbs
83g
Calories
780kcal
Fat
37g
Ingredients
Black Pepper, Dill, Dill, Spice, Parsley, Dried, All Purpose Flour, Canola Oil, Extra Virgin Olive Oil, Kosher Salt, Shallot, Dijon Mustard, Panko Breadcrumbs, Fingerling Potatoes, Rosemary, Vegan Egg, White Wine, Vegan Parmesan, Garlic Powder, Garlic, Brussel Sprouts
Contains coconut, almonds, wheat, soybeans.
Reviews
4.3
Based on 10 reviews
Valiantsina · 03/14/26
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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