Breaded chicken schnitzel with oven-baked vegetables

Ingredients for 2 servings:

• 2 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 400 g zucchini
• 2 sprigs rosemary
• 4 sprigs of thyme
• 4 shallots
• 4 tbsp rapeseed oil
• Salt and pepper from the mill
• 500 g chicken breast fillet(s)
• 2 eggs
• 3 tbsp flour
• 70 g breadcrumbs
• 3 tbsp clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Halve, trim, wash, and cut into strips the bell peppers. Wash and trim the zucchini, halve lengthwise if desired, and cut into thick slices. Peel the carrots and onions. Cut the carrots into sticks and the onion into wedges. Wash the herbs, shake dry, and chop finely. Combine the vegetables, rapeseed oil, and herbs, and season well with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Spread the vegetables on a baking tray, place them in the oven (middle rack), and cook for about 30 minutes. Cut the chicken breast fillet into slices/schnitzels and season with salt and pepper. Bread the schnitzels by coating them first in flour, then in egg, and finally in breadcrumbs. Heat the clarified butter in a pan and fry the schnitzels for 5 minutes on each side until golden brown. Arrange the vegetables with the schnitzels and serve.