Chicken Schnitzel with Vegetables Au Gratin #recipe
Chicken Schnitzel

Take a Chicken breast and 1 plastic cling foil sheet and 1 meat pounder that looks like a light hammer.

Place the chicken on a flat surface and cover it with the plastic foil. Pound it into a thin chicken sheet. Once the meat gets thin, remove the cling foil and sprinkle salt and pepper on it.

Take 3 wide shallow bowls. In 1st bowl put all purpose flour. In the 2nd bowl beat in two eggs with salt. In the 3rd bowl mix together bread crumbs, paprika, 1tsp salt and pepper .

Now take a chicken breast and place it into flour -> next into the egg bowl -> next into the bread crumbs.

Heat oil in a broad shallow bottom pan.

Now place the coated chicken in oil and fry it till ut gets golden brown and bit crispy.
Remove it and serve hot.


Easy and Quick Vegetable Au Gratin

Preheat the oven to 200 °C.

Take a medium sized bowl of cubed veggies  (use any of your choice)
1 small onion chopped into cubes
3 to 4 cloves of garlic

Heat 1tbsp butter in a pan and to it add the garlic and onions. Sauté for a minute and the add the chopped veggies. Add salt and pepper and cook till the veggies get half cooked. Remove the veggies from the pan and keep aside.

For Bechamel Sauce
2 tbsp of butter
2tbsp all purpose flour
1 1/4 cups of warm milk
Salt to taste
Freshly ground pepper

Melt butter in same pan and to it add the flour and mix well. Next start adding milk and mix it continuously. Add slowly little at a time and keep mixing it with a whisk till you have used the entire milk and no lumps are left. Lower the flame bring it to boil. Add salt and pepper and let it cook for 2 to 3 mins more.

Remove it from the flame and mix in the veggies. Pour it in a greased oven proof bowl. Spread shredded cheese on top of it and put it in oven for 15 mins.

Remove and serve hot.