Baked chicken toast

Ingredients for 4 servings:

• 4 chicken schnitzels
• Pinch(s) of salt and pepper
• 100 g flour
• 3 eggs
• 1 tbsp milk
• 100 g breadcrumbs
• 200 g mushrooms, e.g. B. Mushrooms
• 2 spring onions
• 2 tbsp clarified butter
• 2 tbsp cream
• 1 tbsp chervil, fresh, chopped
• 2 tomatoes
• 8 slices of whole-grain toast
• 150 g sliced ​​Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

With mushrooms

Wash, pound, season, and halve the schnitzels. Place flour, eggs (beaten with milk), and breadcrumbs on each of three plates. Coat the schnitzels first in flour, then in eggs, and finally in breadcrumbs. Clean and finely chop the mushrooms. Clean, wash, and slice the spring onions. Preheat the oven to 200°C (top/bottom heat), 180°C (fan oven). Heat 2 tablespoons of clarified butter in a pan and fry the schnitzels for about 5 minutes on each side. Heat the remaining clarified butter and sauté the onions and mushrooms. Stir in the cream and chervil, and season with salt and pepper. Wash the tomatoes, remove the stems, and slice them. Place the schnitzel halves on the toasted bread on the oven rack and place the schnitzel halves on top. Top each with 1 tomato slice, the mushroom mixture, and 1 slice of Gouda cheese. Bake for 15 minutes. 737 kcal per serving.