Low-carb chicken schnitzel on a bed of vegetables

Ingredients for 4 servings:

• 4 chicken schnitzels or turkey schnitzels
• 3 tbsp oil
• 4 tsp pesto, green
• 75 g Gouda, grated
• 1.2 kg cauliflower
• 350 g carrot(s)
• 500 g mushrooms
• 1 onion(s)
• 1 tbsp marjoram
• ½ tsp chili flakes
• ½ tsp garlic granules
• 1 tsp paprika powder
• 20 g flour
• 450 ml vegetable stock
• 5 tbsp cooking cream, 7% fat
• 150 g peas
• 1 tbsp parsley
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

If you use frozen goods, please note that the cooking time may increase. Divide the cauliflower into small florets, slice the carrots and mushrooms, and dice the onion. Brown the meat in a deep pan with the oil, about 3-4 minutes on each side. Make sure it is not overcooked; it should be white on the outside. Then transfer to a baking dish and season. Brush the schnitzels with the pesto and lightly cover with the cheese. Preheat the oven to 175°C (fan oven). Place the schnitzels in the oven for about 15 minutes. Meanwhile, brown the mushrooms in the frying fat. Add the onions and fry briefly. Add the butter and season everything with salt, pepper, marjoram, chili flakes, garlic granules, and paprika. Dust the mixture with the flour and sweat. Deglaze with the stock and cream, bring to a boil, and simmer for about 1 minute. Add the carrots, cauliflower, and peas and simmer for another 10 minutes. If using frozen cauliflower, test it with a fork; if it needs more tenderness, reduce the oven to 150°C. Serve everything on a plate and sprinkle with parsley. If you’re not looking for a low-carb option, I recommend serving it with spaetzle.