Baked chicken schnitzel with Gorgonzola vegetables

Ingredients for 4 servings:

• 350 g carrot(s)
• 2 small zucchini
• 1 bunch of spring onions
• 3 garlic cloves
• Thyme, a few sprigs fresh
• 8 small chicken schnitzels
• pepper, black
• 3 tbsp olive oil
• Salt
• 175 ml white wine, dry
• 150g Gorgonzola
• 125 g crème fraîche
• 4 tbsp Parmesan, coarsely grated
• Chives, in rolls for sprinkling

Instructions

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

Wash, trim, and dice the carrots and zucchini. Wash, trim, and finely slice the spring onions. Peel and chop the garlic. Wash the thyme, shake dry, and pick off the leaves. Preheat the oven to 220°C (200°C fan oven). Rinse the chicken schnitzels with cold water, pat dry, and flatten. Season with pepper on both sides. Heat 2 tablespoons of olive oil in a wide pan and fry the schnitzels for about 20 seconds on each side until golden brown. Remove the schnitzels and place them, slightly overlapping, in a wide, ovenproof dish. Heat the remaining tablespoon of olive oil in the pan and briefly fry the carrot cubes, stirring. Then add the zucchini cubes, onion rings, and garlic, fry everything for about 2 minutes, stirring, and season with salt and pepper. Deglaze with the white wine. Stir in the thyme, Gorgonzola, and crème fraîche and simmer for about 5 minutes, stirring continuously, until the cheese has melted and the sauce has reduced slightly. Season the vegetables to taste and pour over the chicken cutlets in the dish. Sprinkle with grated Parmesan cheese and bake in the hot oven (upper third) for about 10 minutes. Sprinkle with chives to serve.