Stuffed Chicken Schnitzel with Quick Stir-fry Vegetables and Croquettes

Chicken schnitzel

1. Wash the chicken schnitzel, clean dry and plate with the meat tenderizer. Then season with salt, pepper & chilli. Now spread some herb butter on one side – I used homemade herb butter. Then roll up the meat and secure it with a toothpick.
2. Whisk the eggs. Put the breadcrumbs on a plate or bowl and dip the rolls first in the egg and then in the breadcrumbs and turn them. I did this twice for each of the rolls.
3. Now put the rolls in the hot pan. Brown a little on all sides and then set the stove to medium temperature. Fry in the pan for about 10 minutes.

Stir-fry vegetables

1. Cut the onion into rings. Cut the zucchini, bell pepper, tomatoes & mushrooms into small pieces. (Unfortunately I didn’t have any fresh mushrooms, but the ones from the glass do too.)
2. Heat the vegetable cream in the pan and sauté the onions. Add the mushrooms and let them brown a little. Reduce the temperature and then add the zucchini + paprika. Cook for about 2 minutes. Season everything with salt, Vegeta, lemon pepper and parsley.
3. Finally fold in the tomato pieces and heat them up briefly. Then season again … and serve everything.
4. We had a couple of croquettes with it, because my husband loves them so much 🙂 A baked potato with dip would certainly also be delicious – I’ll try that next time! For us this dinner was a leftover use = but a particularly delicious one 😉
5. Another tip: the vegetable stir-fry also tastes incredibly delicious with noodles. Then simply take twice the amount of the vegetables and refine with a little Rama Creme Fine … jammi jammi 🙂