Pork Schnitzel with Colorful Vegetables and Oven-Baked Potatoes

Ingredients

• 600 g firm-frying potatoes
• olive oil (for the baking sheet)
• Salt
• Cayenne pepper
• 4 tbsp olive oil
• 4 pork schnitzels (from cutlet, boneless, ready to cook, 160 g each)
• 3 Carrots
• 2 stalks celery
• 300 g Roma tomatoes
• 1 Zucchini
• 1 onion
• 2 sprigs Rosemary
• fat (for greasing the dish)
• pepper (ground)
• 70 g ricotta
• 120 ml Vegetable broth
• 4 bay leaves

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash the potatoes thoroughly, cut into large bite-sized pieces, spread on an oiled baking sheet, season with salt and cayenne pepper, drizzle with 2 tbsp olive oil. Bake in the preheated oven for about 30 minutes.

3. 3.

   Wipe the schnitzels dry with a paper towel.

4. 4.

   Wash, trim or peel the vegetables and cut them into bite-sized pieces. Rinse the rosemary, shake off excess water and pluck the needles.

5. 5.

   Season the schnitzels with salt and pepper and brown them in a hot pan with 2 tbsp hot oil for 3-4 minutes on each side.

6. 6.

   Spread the vegetables in a greased baking dish, season with salt and pepper.

7. 7.

   Whisk the ricotta until smooth, stir in the broth, season with salt and pepper, and spread over the vegetables. Arrange the schnitzels on top and sprinkle with bay leaves and rosemary needles. Bake in the preheated oven for about 15 minutes.

8. 8.

   Remove from the oven and serve plated with the potatoes.