Oven Chicken Schnitzel with Paprika and Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 3 spring leeks
- 100 g feta cheese
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- 1 onion (s)
- 6 tablespoon olive oil
- 2 tablespoon tomato paste
- 400 g ajvar
- 300 ml cream
- 4 chicken schnitzel
- salt and pepper
- Cinnamon powder
Print Recipe
Pin Recipe Instructions
- Clean the paprika and leek, cut into small cubes or rings and mix with the diced feta, honey and apple cider vinegar. Season with salt and pepper and set aside.
- Peel the garlic and onion, dice and sweat in 1 tablespoon of olive oil, then with the tomato paste. Add ajvar and cream, bring to the boil briefly and season with cinnamon, salt and pepper. Put the sauce in a baking dish.
- Wash the chicken schnitzel, pat dry and fry on both sides in 2 tablespoons of oil. Salt, pepper and place on top of the sauce in the baking dish. Spread the paprika vegetables and the rest of the olive oil on top.
- Gratinate in a hot oven at 165 ° C top / bottom heat for approx. 10 - 12 minutes.
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