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Chicken schnitzel in vegetable and tomato sauce

updated

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Ingredients for 4 servings:

  • 4 chicken schnitzels, approx. 150 g each
  • 1 onion(s)
  • 1 clove(s) garlic
  • ½ stalk(s) leek
  • 2 m.-sized carrot(s)
  • 1 small zucchini
  • 1 can diced tomatoes
  • 150 ml water
  • 50 ml tomato ketchup
  • ½ bunch parsley
  • olive oil
  • salt and pepper
  • Paprika powder, hot
  • oregano

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

low calorie, healthy

Clean and dice the vegetables. Pat the chicken cutlets dry and pound them. Then season with salt, pepper, and paprika and fry in olive oil. Add the vegetables and sauté thoroughly, then add the diced tomatoes and water. After simmering for half an hour, add the tomato ketchup, chopped parsley, and seasonings, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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