Schnitzel Germany (four times different)

Name: Schnitzel Germany (four times different)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 (approx. 200 g) Stalk leek (leek); 1 (approx. 250 g) red pepper; 125 g Camembert (50 % fat in dry matter); 3-4 Stem(s) Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 (approx. 200 g) Stalk leek (leek)
1 (approx. 250 g) red pepper
125 g Camembert (50 % fat in dry matter)
3-4 Stem(s) Parsley

Directions

1
Wash the meat, dab dry and pat flat. Season with salt and pepper. Heat oil in a pan. Fry the meat for about 4 minutes on each side and remove. Meanwhile clean, wash and slice the leek.
2
Clean and wash the peppers and cut them into thin rings. Fry the vegetables in the frying fat while turning for about 3 minutes, season with salt and pepper. Cut camembert into slices. Wash parsley, shake dry and chop finely, except for a little bit for garnishing.
3
Cover meat with vegetables and cheese slices, sprinkle with parsley. Bake under the preheated grill until the cheese has melted. Arrange on plates, garnish with parsley.