John Myers
Contents
show
Chicken Breast Piccata with Roasted Vegetables
The perfect chicken breast piccata with roasted vegetables recipe with a picture and simple step-by-step instructions.
Oven baked vegetables
- 4 middle Potatoes
- 1 Red Onion, roughly diced
- 6 Sweet peppers
- 2 Garlic cloves
- 2 tbsp Rosemary oil with rosemary needles
- Salt
- Pepper
Piccata
- 400 g Chicken breast, cut into schnitzel
- 2 Eggs
- 100 g Parmesan, freshly grated
- 2 tbsp Flour
- Salt
- Pepper
- Oil
Oven baked vegetables
- Peel and cut the potatoes into large pieces and place in a bowl. Add the roughly diced onion. Also cut the sweet parika into pieces and add them. Rub the two cloves of garlic over it.
- Now salt and pepper vigorously and add the rosemary oil – you can also use normal olive oil, then add a few rosemary needles. Now mix everything well and put in a fire-proof dish and bake in the oven at 180 degrees for about 45 minutes, stirring occasionally.
Piccata
- Pound the chicken schnitzel a little flat. Now prepare two shallow bowls. Put the flour in a bowl. In the other bowl, the two eggs are spattered and seasoned with salt and pepper and then the grated Parmesan is folded in.
- Now heat enough oil in a pan, the Piccatas should swim a little. Now turn a schnitzel in the flour, knock off the excess flour well and then pull it through the Parmesan and egg mixture and bake in the fat at medium temperature and then drain on kitchen paper and then serve with the oven vegetables.
Facebook Comments