Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 red pepper (s)
• 1 green pepper (s)
• 1 eggplant (s)
• 1 large zucchini
• 2 tomato (s)
• 3 tablespoon oil (olive oil)
• 1 tablespoon tomato paste
• some rosemary
• some thyme
• a bit salt
• some pepper
• 480 g lamb (saddle lamb)
• 2 tablespoon flour (wheat flour)
• 2 egg (s)
• 1 tablespoon parmesan
• 3 tablespoon oil (olive oil)

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Instructions

1. For the vegetables, peel and dice the onion and garlic. Quarter, stem and core the peppers and remove the white partitions. Wash the pods. Wash the aubergine and cut off the stem end. Wash the zucchini and cut off the ends. Cut the tomatoes crosswise at the stem base, scald with boiling water, then rinse with cold water, peel, core and chop.
2. Cut the vegetables into cubes.
3. Heat the olive oil, sauté the onion, garlic and paprika.
4. Add the rest of the vegetables, except for the tomatoes, and cook for about 20 minutes. Add tomatoes and tomato paste and season with rosemary, thyme, salt and pepper.
5. For the piccata (schnitzel) cut pieces of about 40 g and plate. Salt and pepper the meat slices and turn them in flour. Whisk the eggs, mix with the parmesan cheese and pull the meat through this mixture.
6. Heat the olive oil and fry the meat until golden on both sides over low heat.
7. Divide the vegetables on four plates and serve the meat on top.