Summary

Ingredients

• 350 g carrot (s)
• 2 small zucchini
• 1 bunch spring onion (s)
• 3 clove (s) garlic
• Thyme, a few sprigs fresher
• 8 small chicken schnitzel
• Pepper, black
• 3 tablespoon olive oil
• salt
• 175 ml white wine, drier
• 150 g Goronzola
• 125 g crème fraîche
• 4 tablespoon parmesan, coarsely grated
• in Chives, rolls for sprklg

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Instructions

1. Wash and clean the carrots and zucchini and cut into small cubes. Wash and clean the spring onions and cut into very fine rings. Peel and chop the garlic. Wash the thyme, shake dry and pluck the leaves off.
2. Preheat the oven to 220 ° (fan oven 200 °).
3. Wash the chicken schnitzel in cold water, pat dry and pound flat. Pepper on both sides.
4. Heat 2 tablespoons of olive oil in a wide pan, fry the schnitzel on each side for about 20 seconds until golden brown. Remove the schnitzel and place them in a wide, ovenproof dish, slightly overlapping.
5. Heat the remaining tablespoon of olive oil in the pan and briefly fry the diced carrots while stirring. Then add the zucchini cubes, the onion rings and the garlic, stir-fry everything for about 2 minutes, season with salt and pepper.
6. Deglaze with the white wine. Stir in the thyme, Gorgonzola and the crème fraîche and simmer everything for approx. 5 minutes, stirring, until the cheese has melted and the sauce has reduced a little.
7. Season the vegetables to taste and pour them over the chicken schnitzel in the pan. Scatter the grated Parmesan on top and bake everything in the hot oven (upper third) for about 10 minutes.
8. Sprinkle on the chives to serve.