How to make
The chicken breasts are washed and cut through the middle in half, in order to make two chicken steaks. The breasts I used were quite large, so I split them, but if they are smaller, it's not necessarily.
Put them in a bowl and soak them with soy sauce. Leave them for at least 2 hours.
Prepare 3 deep plates. In the first put the flour. In the second, the eggs are cracked and beaten. In the third put equal proportions of breadcrumbs and sesame seeds and stir.
Prepare a tray lined with baking paper.
Each of the chicken steaks, which are already soaked in soy sauce turns into an appetizing schnitzel. Grab a piece of meat. Roll it well in the flour. Then dip it on all sides in the eggs. Finally, roll well in a mixture of breadcrumbs and sesame seeds.
Arrange them in the tray. The same is repeated with all schnitzels. Bake them for about 20 minutes in a preheated oven, so that the meat does not become very dry.
At the time when the meat is soaked in soy sauce, the vegetables can be prepared. The zucchini and eggplant are washed. Cut them into a large circles and place them into a bowl. Peel the onions and cut them into circles. Add them into the bowl and season all of the vegetables with salt. Mix everything.
Arrange them in half of the tray, by alternating zucchini, eggplant, onions, until you run out of vegetables. The brussels sprouts are cleaned from the top leaves and are washed. Peel the carrots and wash them. Cut them into pieces, which are about the size of Brussels sprouts.
They are arranged in the other half of the tray. Add salt and stir.
Drizzle all of the vegetables with a little oil. Bake them, until they're ready.
Preferably after the meat, because they cool faster. Assemble a portion of oven-baked chicken schnitzel with vegetables.
I'm sure no one will refuse them to be garnished with a little garlic sauce.
