Wild boar herb schnitzel with oven-baked vegetables

Ingredients for 2 servings:

• 4 wild boar loins (schnitzel)
• 1 tsp black pepper, from the mill
• 4 tsp mixed herbs, e.g. thyme, lovage, parsley, sage, oregano, rosemary, dried
• 1 tbsp flour
• n. B. Salt
• 3 tbsp extra virgin olive oil
• 10 g butter
• ½ bell pepper(s), red
• 1 large onion(s)
• 2 garlic cloves
• 10 small cabbage florets (Romaneco)
• 1 piece(s) zucchini, approx. 10 cm
• 2 tomatoes
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar, dark
• ½ tsp salt and black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Pepper the schnitzels, sprinkle with herbs, and lightly flour them. Heat oil and butter in a pan and fry the schnitzels on both sides for about 2-3 minutes until crispy. Then add salt. Pour boiling water over the tomatoes and let stand for five minutes. Peel the skin and roughly dice the tomatoes. For the vegetables, chop the bell pepper, peeled onion, garlic cloves, and the zucchini into bite-sized pieces. Leave the Romanesco florets whole. Mix in a covered baking dish with oil, vinegar, salt, and pepper. Braise covered in a preheated oven to 180°C (convection oven) on the middle rack for about 45 minutes. Add the tomatoes 10 minutes before the end of the cooking time and mix everything together. Arrange the vegetables and meat on warmed plates.