Crispy Escalope with Fried Potatoes and Vegetables


  • 1 packaging vegan escalopes crocantes VIVERA
  • 50 g cherry tomatoes
  • 1 red onion
  • 200 g sliced carrots
  • 200 g string beans, sliced
  • 300 g potato slices
  • Vegan mayonnaise to taste
  • salt, pepper and olive oil


Cut the cherry tomatoes into quarters and the red onion into strips. Bring a pan with plenty of water to the boil and blanch the string beans and carrots until al dente in 8 minutes. Drain and toss with the cherry tomatoes.

Heat two tablespoons of olive oil in a large frying pan and fry the potato slices, stirring, for 10-12 minutes until golden brown and done. Add the sliced onions for the last five minutes. Season to taste with salt.

Heat two tablespoons of olive oil in a frying pan and fry the crispy escalopes for two minutes per side over medium heat until crispy and warm.

Divide the vegetables and potatoes between two plates and serve with the crispy escalopes and vegan mayonnaise.