Schnitzel "Caprese" with lukewarm vegetables

Ingredients for 2 servings:

• 100 g date tomatoes or cherry tomatoes
• 200 g carrot(s)
• 50 g celeriac
• 2 small onions
• 150 g leek
• 2 spring onions
• 1 small chili pepper(s), red
• 2 cloves garlic
• 50 g olives, black
• 1 tbsp erythritol (sugar substitute) or sugar or other sweetener
• salt and pepper
• some caraway
• some olive oil
• 200 ml water
• 1 cup sour cream
• 1 bunch parsley, flat
• 2 pork schnitzels
• some cornstarch
• 1 large egg(s)
• 20 g breadcrumbs or panko
• 1 ball of mozzarella
• olive oil
• some butter
• 1 tsp tomato paste
• 1 tsp Genovese pesto
• Salt and pepper, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the vegetables: Peel the carrots and cut into approximately 5 mm thick slices. Peel the onions and cut into eighths. Trim or peel the celery root and cut into 5 mm cubes. Wash and halve the tomatoes. Trim the spring onions and leeks and slice them into thin rings. Chop the garlic and chili pepper together. Wash the parsley. Cook the carrots, celery, and onions in a pan with approximately 200 ml of water, a little olive oil, a pinch of salt, and the erythritol/sugar until the carrots are soft and the water has evaporated. Then add the garlic and chili and sauté briefly. Then add the tomatoes, leeks, spring onions, and olives, season with salt and pepper, and half a teaspoon of caraway seeds, and sauté over low heat – do not fry. Just before serving, remove the vegetables from the heat completely and stir in the sour cream. Chop the parsley and fold in. For the meat: Butter the oven grill rack. Preheat the oven to 180°C – 200°C (top/bottom heat). Season the breadcrumbs with salt and pepper and place in a deep plate. Crack the egg into a deep plate and whisk. Slice the mozzarella and pat dry as much as possible. Flatten the schnitzels. Heat a little olive oil in a pan. Coat the schnitzels one after the other in the cornstarch, egg, and breadcrumbs (press the breadcrumbs down as firmly as possible). Place the schnitzels in the hot pan and cook one side completely and the other briefly to ensure the breadcrumbs stick. Place the schnitzels on the buttered grill rack with the half-cooked side down. Mix together the pesto and tomato paste, adding a little olive oil if necessary to create a paste. Spread this over the top of the schnitzels and top with the mozzarella. Bake in the oven for 10-15 minutes. Since it might drip, place a baking sheet under the grill. Serve the baked schnitzels with the vegetables.