Name: Baked chicken schnitzels with vegetables
Yield: 4 servings
Cuisine: Bake
Ingredients: 8.00 chicken breast fillets; lemon juice; black pepper freshly ground; flour; 1.00 eggs whisked; breadcrumbs dry; butter; 500.00 g courgettes sliced; 500.00 g button mushrooms sliced; tomato sauce; 410.00 g tomato and onion mix; 70.00 g tomato paste; 1.00 garlic cloves, crushed; sea salt and freshly ground black pepper; 10.00 ml fresh basil; 10.00 ml oregano; Tabasco sauce to taste; 5.00 ml sugar; white pepper to taste; 1.00 ml freshly ground black pepper; cayenne pepper to taste; 250.00 ml sour cream; 250.00 ml cheddar cheese grated

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Ingredients (23)

CHICKEN SCHNITZELS

8.00	chicken breast fillets
	lemon juice
	black pepper — freshly ground
	flour
1.00	eggs — whisked
	breadcrumbs — dry
	butter

VEGETABLES

500.00 g	courgettes — sliced
500.00 g	button mushrooms — sliced
	tomato sauce
410.00 g	tomato and onion mix
70.00 g	tomato paste
1.00	garlic — cloves, crushed
	sea salt and freshly ground black pepper
10.00 ml	fresh basil
10.00 ml	oregano
	Tabasco sauce — to taste
5.00 ml	sugar
	white pepper — to taste
1.00 ml	freshly ground black pepper
	cayenne pepper — to taste

TOPPING

250.00 ml	sour cream
250.00 ml	cheddar cheese — grated

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Method:

Preheat the oven to 200 °C and butter a 28 cm square oven dish or spray with non-stick spray.
Place a chicken breast between two layers of wax paper or plastic wrap. Flatten slightly with a meat mallet. Repeat with remaining breasts. Place in a glass container and sprinkle with lemon juice and freshly ground black pepper. Chill for a few hours, turning occasionally.
Remove the chicken breasts from the lemon juice and pat dry with paper towels. Roll in the flour, then in the egg and finally in the dry breadcrumbs.
Fry gently in butter until golden brown and just done. Do not overcook. Sauté; the courgettes in a little butter until done, but stilll firm. Add the mushrooms and sauté; until just tender.
Transfer the vegetables to the prepared oven dish.
To make the tomato sauce, heat all the ingredients for the sauce and simmer for about five minutes. Pour over the vegetables in the dish.
Arrange the chicken breasts on top.
Mix the sour cream and Cheddar cheese and spoon over the chicken breasts.
Bake for 30 to 35 minutes until heated through.
Serve with rice and a green salad.