Traditional German Chicken Schnitzel with Ratatouille

Method

1. Prepare the chicken by pounding it to 1/4-inch thickness.
2. In a bowl, mix flour, salt, and pepper. In another bowl, beat eggs. In a third, mix breadcrumbs with paprika.
3. Dip chicken in flour, then eggs, then breadcrumbs, pressing to adhere.
4. Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
5. In the same skillet, sauté onion, garlic, zucchini, eggplant, bell pepper, and tomatoes until tender, about 10 minutes. Season with salt and pepper.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.