Stuffed chicken schnitzel with bruschetta spinach & roasted potato gratin

Name: Stuffed chicken schnitzel with bruschetta spinach & roasted potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Onions; 2 TABLESPOONS Butter; 1 TABLESPOON Honey; 150 g Fresh goat cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 800 g new potatoes; 2 Branch/s Rosemary; 7-10 Tbsp Sea salt; 10 TABLESPOONS Olive oil; 2 Eggs; 125 g Breadcrumbs; 500 g Tomatoes; 1 Garlic clove; 500 g young leaf spinach; 1/2 bunch Basil; 100 g Whipped cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Melts in your mouth: the spicy filling of goat cheese and roasted honey onions. The crunchy breading keeps the meat juicy

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Onions
2 TABLESPOONS Butter
1 TABLESPOON Honey
150 g Fresh goat cheese
7-10 Tbsp Pepper
7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
800 g new potatoes
2 Branch/s Rosemary
7-10 Tbsp Sea salt
10 TABLESPOONS Olive oil
2 Eggs
125 g Breadcrumbs
500 g Tomatoes
1 Garlic clove
500 g young leaf spinach
1/2 bunch Basil
100 g Whipped cream

Directions

1
Peel onions, dice 1 onion and put aside for the spinach. Cut remaining onions into fine rings. Heat butter in a pan. Fry the onion rings until golden brown. Stir in honey. Take everything out and let it cool down a bit. Approx. 3⁄4 Mix onions and cream cheese. Season to taste with pepper and a little salt. Wash the fillets, dab dry. Cut a deep pocket into each fillet, fill each with 1 tablespoon of cream. Set the rest of the cream aside.
2
Wash the potatoes thoroughly, cut or slice them thinly. Place them in a gratin dish like roof tiles. Wash and chop the rosemary and sprinkle over the potatoes with a little sea salt. Sprinkle with 4 tablespoons of oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.
3
Whisk the eggs and season with salt and pepper. Spread breadcrumbs in a plate. Turn fillets one after the other first in egg, then in breadcrumbs. Repeat the process once each time. Heat 4 tablespoons of oil in a frying pan. Fry the fillets for about 3 minutes on each side. Put them into an ovenproof dish, place them next to the potatoes about 10 minutes before the end of the baking time and finish cooking.
4
Wash, quarter, seed and dice the tomatoes. Peel and chop the garlic. Sort spinach, wash and drain. Heat 2 tablespoons of oil in a wide saucepan. Fry diced onion and garlic in it. Let the spinach collapse. Cook the tomatoes briefly. Season with salt and pepper. Wash the basil and remove the leaves. Remove spinach from the heat and stir in basil.
5
Bring cream and 1⁄8 l water to the boil. Stir in the rest of the cream cheese cream and simmer for about 2 minutes until creamy. Season to taste with salt and pepper. Arrange everything.
6
Pocket trick: Press the edges of the filled fillets well together so that nothing comes out when roasting.
7
Crispy edges: To ensure that the potatoes cook evenly, place slices close together in the mould.