Summary

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

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Instructions

1. 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.
2. Cook at 200 ° in a preheated oven for 30 minutes.
3. Then cook for another 15 minutes at 180 °.
4. Then add the gratin cheese and cook for another 20 minutes at 190 °
5. Heat the water for the spaetzle, add 1 tablespoon of oil and a pinch of salt and cook the spaetzle.
6. 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.