Crispy chicken tenderloins with gnocchi and zucchini
Chicken from the oven with golden brown fried gnocchi, pesto, lamb's lettuce and zucchini from the oven.
Preheat the oven to 200 ° C.
Meanwhile, beat the egg in a deep plate. In another deep plate, mix with the Italian herbs, pepper and salt.
Take the chicken fillet with a fork first through the egg and then through the panko-herb mixture.
Clean the onions and cut into parts. Wash the zucchini and halve in length. Then cut into pieces of 2 cm. Spoon the onion and zucchini with the oil.
Divide the chicken over a baking sheet covered with parchment paper and the zucchini and onion together over a 2nd baking sheet covered with parchment paper.
Bake in the middle of the oven in about 20 minutes until done. Swap the baking plates halfway and scoop the vegetables and chicken.
In the meantime, heat the rest of the oil in a large frying pan and fry the gnocchi in a light brown fire for 12 minutes and until done.
Season regularly and season with pepper and salt.
Remove the baking trays from the oven and scoop the vegetables with the lamb's lettuce. Divide the plates together with the chicken and gnocchi. Serve the pesto.
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