Fiery chicken schnitzel with garlic and paprika vegetables

Ingredients for 4 servings:

• 4 chicken schnitzels
• 2 chili peppers, fresh
• 6 bell peppers, yellow
• 4 garlic cloves
• 4 tbsp rapeseed oil or olive oil
• 150 ml apple juice
• 100 g processed cheese
• 1 bunch chives, fresh or frozen
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

low-carb

Wash the chicken schnitzels, pat dry, and season with salt and pepper. Wash the chilies, halve lengthwise, remove the seeds, and cut into fine strips. Halve the bell peppers, remove the seeds, wash, and cut into 2cm cubes. Peel the garlic and finely slice. Heat 2 tablespoons of oil in a pan and fry the schnitzels for 1-2 minutes on each side, remove from the pan, and set aside. Heat the remaining oil in the same pan and fry the bell peppers, garlic, and chilies for 2-3 minutes, seasoning with salt and pepper. Deglaze the bell pepper mixture with apple juice, stir in the cream cheese, and season with nutmeg, salt, and pepper. Add the schnitzels and cook for a further 5-6 minutes. In the meantime, wash the chives and finely chop them. Arrange the chicken schnitzels on plates with the garlic and bell pepper mixture, and sprinkle with chives.