Baked Chicken Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken schnitzel
- 4 slices ham, raw e.g. black Forest
- 2 cans mushrooms, drained weight 170 g each
- 1 can tomato (s), 400g
- 100 g sweet cream
- 100 g crème fraîche
- 100 g cheese, ratin cheese
- 200 g spaetzle
- 0.5 ½ head lettuce, e.g. iceberg lettuce
- salt and pepper
- Garlic powder
- Herbs, salad herbs
- Vinegar, vinegar
- Balsamic vinegar
- Spice mix, chicken salt
- oil
- oregano
- basil
- 1 onion (s), chopped
Print Recipe
Pin Recipe Instructions
- Dab the chicken schnitzel, rub with pepper and chicken salt and coat each with 2 slices of ham. Brush the baking dish with oil and insert the schnitzel. Drain the mushrooms and place on top of the chicken schnitzel. In a bowl, chop the tomatoes with a fork, add the cream, crème fraiche and season with pepper, salt, oregano, basil and garlic to taste and place in the baking dish.
- Cook at 200 ° in a preheated oven for 30 minutes.
- Then cook for another 15 minutes at 180 °.
- Then add the gratin cheese and cook for another 20 minutes at 190 °
- Heat the water for the spaetzle, add 1 tablespoon of oil and a pinch of salt and cook the spaetzle.
- Clean the lettuce, prepare a vinaigrette from onions, salt, pepper, lettuce herbs, Melfor and a dash of balsamic vinegar (please note: only add the oil when all the other ingredients have mixed with the vinegar). Add the salad just before serving and mix thoroughly.
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