Oven-baked chicken schnitzel

Ingredients for 4 servings:

• 2 garlic cloves
• ½ bunch chives
• 3 sprigs of thyme
• 350 g carrot(s)
• 2 zucchinis
• 1 bunch of spring onions
• 4 small chicken schnitzels, 140 g each
• salt and pepper
• 3 tbsp olive oil
• 175 ml white wine
• 125 g crème fraîche
• 150g Gorgonzola
• 5 tbsp Parmesan, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with carrots, zucchini, spring onions and Gorgonzola

First, peel and dice the garlic. Chop the herbs. Then wash and peel the carrots and dice them along with the zucchini, and slice the spring onions into rings. Preheat the oven to 220 degrees Celsius. Pat the schnitzels dry, flatten them, and then season with salt and pepper. Brown them in a little oil for a few seconds on each side and place them in a baking dish. Heat the remaining oil in the remaining frying fat, sauté the garlic and vegetables for 2 minutes, season with salt and pepper, deglaze with wine, and bring to a boil. Gradually stir in the crème fraîche and Gorgonzola, sprinkle with thyme, and simmer for about 5 minutes until creamy. Season again and remove the pan from the heat. Pour the contents of the pan over the schnitzels. Finally, sprinkle with Parmesan cheese and bake for about 10 minutes. , Arrange on flat plates, garnish with chives and serve immediately.