Mini buffet schnitzel

Ingredients for 8 servings:

• 800 g chicken breast
• 3 bell peppers
• 2 sprigs rosemary
• 2 organic lemons
• 3 tbsp olive oil
• some salt and pepper

Instructions

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

easy to prepare for brunch, buffet or party

Cut the chicken breast into many small cutlets. Wash the bell peppers, remove the seeds, and chop them into large pieces. Wash the lemons and slice them thinly. Wash the rosemary, pick off the leaves, and chop them very finely. Season the chicken cutlets with pepper, salt, and rosemary. Heat 2 tablespoons of olive oil in a large pan and sear the chicken cutlets on both sides, first until hot, then cook slowly over medium heat until they are still nice and juicy. Once all the cutlets are cooked, fry the bell peppers in the same pan with 1 tablespoon of olive oil and a little pepper and salt, then cook slowly. Let everything cool down a bit, then layer the cutlets with the bell peppers and lemon slices in a dish for the buffet later, and store it in the fridge until then. It also tastes good with turkey and in variations with, for example, mushrooms, zucchini, or eggplant. Oregano or thyme also work well instead of rosemary if you don’t like it.