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Chicken cream schnitzel

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	simple/low
Number of people:	12
Ingredients:	3 large chicken breasts (more as needed) 12 large potatoes 6 large carrots 2 networks sprouts 750g mushrooms dice 3 large onions Marjoram 800g Sour Cream Salt Pepper ground cinnamon Oil 3 peppers 3 canned asparagus 6 slices bacon 1.5 litres of broth

Preparation:

Wash, peel and slice the carrots. Clean the brussels sprouts, and cook both in salt water. Peel potatoes, cut lengthwise in half and cut into thin slices. Place on a baking tray, season with salt, pepper, marjoram and cinnamon. Bake in preheated oven at 200 ° for about 30 minutes. Cut chicken breast into slices. Add salt, pepper and marjoram seasoning and fry in oil. Sauté the onions and bacon, then cook and add broth to it. Wash the pepper and chop coarsely, then add it with the mushrooms to the onions, place cutlets on it and cook covered for 20 minutes. Keep schnitzel warm and stir in the sour cream. If necessary, thicken the sauce, then put it over the meat and serve with potatoes.