Baked chicken schnitzel on vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 potato(s)
• ¼ Hokkaido pumpkin(s)
• 2 carrots
• 1 zucchini
• 4 chicken schnitzels
• Parsley
• 1 cup light cream
• 1 tbsp, heaped cream cheese
• 1 tbsp tomato paste
• 1 shot of pumpkin seed oil
• 2 tbsp rapeseed oil
• n. B. Cheese for sprinkling
• e.g. salt and pepper
• e.g. paprika powder
• 1 tsp caraway powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Simple and rich in vitamins

Slice the carrots, dice the pumpkin and potatoes, and halve the zucchini, also cutting them into not-too-thin slices. Finely dice the onion and sauté in rapeseed oil until translucent. Crush the garlic cloves with the back of a knife to easily remove the skin and add them whole to the pan. This is just for the flavor, but that’s up to you. Season with salt and pepper. Add the tomato paste and sauté. Now add the prepared vegetables and cook for 2 minutes. Stir in the tablespoon of cream cheese and the cup of crème légère. Cook for another 10 minutes. Preheat the oven to 200°C (top and bottom heat). In the meantime, season the chicken cutlets with salt and pepper and rub them with paprika. Chop the parsley. Refine the vegetables with a dash of pumpkin seed oil and the caraway powder. Mix in the parsley. Transfer everything to a baking dish, place the schnitzels on top of the vegetables, and sprinkle with cheese. Bake in the oven for 30 minutes. For the last 5 minutes, I turn on the grill function to make the cheese nice and crispy.