John Myers
Contents
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Ingredients
- 6 Chicken schnitzel
- 6 Dried tomatoes in oil *
- 100 g Sheep milk cheese
- 10 Basil leaves, fresh
- 1 tsp Black pepper from the mill
- 1 Tomato vegetables *
- 1 tbsp Butter
- 1 tbsp Flour
- 2 tbsp Cream 30% fat
- 100 g Grated cheese, spicy
Instructions
- For the chicken schnitzel I used chicken breasts, cut them into thin slices and frozen the rest in cubes.
- Pepper the chicken schnitzel well.
- Cut the rocked tomatoes into small cubes, chop the basil and mix with the sheep's cheese to a paste. Smear these on the chicken schnitzel and then roll up the meat and fix it with toothpicks.
- Heat the oil in a pan and fry the rolls on all sides.
- Put the tomato vegetables (vegetables: tomato vegetables in balsamic vinegar) in a sieve and collect the juice.
- Heat the butter in a saucepan and dust the flour. Create a light baked-in color. Deglaze with the collected juice of the tomato vegetables and bring to the boil. Stir in the cream and add the tomatoes again and mix well.
- Now put the vegetables in a baking dish, put the chicken rolls on top and sprinkle with grated cheese.
- Approx. Fry for 45 minutes at 190 degrees under / top heating in a preheated oven and then serve on preheated plates.
- There was also toasted white bread.
- Links to vegetables: Tomato vegetables in balsamic vinegar and: Stock: Dried tomatoes, pickled in olive oil
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 12.3gProtein: 9.8gFat: 29.2g
