Chicken schnitzel with chia breading and oven-baked vegetables

Ingredients for 1 servings:

• 1 chicken schnitzel
• 150 g broccoli
• 150 g cauliflower
• 3 tbsp olive oil
• 200 g carrot(s)
• 2 tbsp butter
• 100 ml milk
• salt and pepper
• nutmeg
• 1 egg(s)
• 80 g chia seeds
• 1 tbsp rapeseed oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 1 hour 3 minutes

For the carrot puree, peel and dice the carrots, sauté in butter with nutmeg (to taste), add the milk and cream, cook until the carrots are soft, and then puree. Season again with salt, pepper, nutmeg, and butter, if desired, and keep warm. For the oven-baked vegetables, wash the broccoli and cauliflower, divide them into florets, and season with salt. First, place the cauliflower in the oven at 200°C (top/bottom heat) for 15 minutes. Add the broccoli after 10 minutes and cook until cooked through. Drizzle both with olive oil beforehand. Now for the chicken schnitzels in chia breading: Rinse the schnitzels, pat dry, season with salt, pepper, and garlic, and coat them in the beaten egg and chia seeds. Sear them in a pan and then finish cooking in the oven with the vegetables for about 8 minutes at 150°C (reduce the heat in the oven!).