Piccata of lamb saddle with Italian vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 eggplant(s)
• 1 large zucchini
• 2 tomatoes
• 3 tbsp oil (olive oil)
• 1 tbsp tomato paste
• some rosemary
• some thyme
• some salt
• some pepper
• 480 g lamb (lamb loin)
• 2 tbsp flour (wheat flour)
• 2 eggs
• 1 tbsp Parmesan
• 3 tbsp oil (olive oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the vegetables, peel and dice the onion and garlic. Quarter the bell peppers, remove the stems, seeds, and white membranes. Wash the bell peppers. Wash the eggplant and trim the stems. Wash the zucchini and trim the ends. Make a cross-shaped cut in the tomatoes at the stems, blanch them in boiling water, then rinse in cold water, peel, seed, and chop. Dice the vegetables. Heat the olive oil, sauté the onion, garlic, and bell pepper. Add the remaining vegetables, except for the tomatoes, and sauté for about 20 minutes. Add the tomatoes and tomato paste and season with rosemary, thyme, salt, and pepper. For the piccata (schnitzel), cut into pieces of about 40g and flatten. Season the meat with salt and pepper and coat in flour. Beat the eggs, mix with Parmesan cheese, and coat the meat in this mixture. Heat the olive oil and fry the meat over low heat until golden brown on both sides. Divide the vegetables among four plates and arrange the meat on top.