Baked chicken schnitzel

Ingredients for 2 servings:

• 2 chicken schnitzels
• 4 slice(s) ham, raw e.g. Black Forest
• 2 can/n mushrooms, drained weight 170 g each
• 1 can of tomatoes, 400g
• 100 g sweet cream
• 100 g crème fraîche
• 100 g cheese, gratin cheese
• 200 g spaetzle
• ½ head of lettuce, e.g. iceberg lettuce
• salt and pepper
• garlic powder
• herbs, salad herbs
• Vinegar, Melfor vinegar
• Balsamic vinegar
• spice mix, chicken salt
• oil
• oregano
• basil
• 1 onion(s), chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pat the chicken schnitzels dry, rub them with pepper and chicken salt, and wrap each with 2 slices of ham. Brush the baking dish with oil and add the schnitzels. Drain the mushrooms and place them on top of the chicken schnitzels. In a bowl, fork the tomatoes, add the cream and crème fraîche, season with pepper, salt, oregano, basil, and garlic to taste, and place them in the baking dish. Cook in a preheated oven at 200°C for 30 minutes. Then cook at 180°C for a further 15 minutes. Then add the gratin cheese and cook for a further 20 minutes at 190°C. Heat water for the spaetzle, add 1 tablespoon of oil and a pinch of salt, and cook the spaetzle. Clean the lettuce and make a vinaigrette with onions, salt, pepper, salad herbs, Melfor vinegar, and a dash of balsamic vinegar (please note: only add the oil once all the other ingredients have mixed with the vinegar). Add the salad just before serving and mix thoroughly.