Pork Schnitzel with Vegetables

Preheat oven to 180°C (approximately 350°F) and line a baking sheet with parchment paper.

Scrub the potatoes thoroughly. Cut into approximately 2 cm (approximately 3/4-inch) thick slices.

Rinse the oregano and rosemary and chop coarsely. Whisk with the oil and season with salt and pepper. Mix about half of the spice-oil mix with the potatoes and spread on the baking sheet. Roast in the oven until the centers are tender, about 15 minutes.

In the meantime, trim bell peppers, rinse and cut into large strips. Rinse and peel the celery and carrots. Cut both into large pieces. Rinse fennel, trim and chop. Rinse the zucchini, trim, cut in half lengthwise and cut into thick slices. Mix vegetables with the remaining oil and the ricotta and spread on another baking sheet lined with parchment paper. Switch oven to convection setting. Place sheet with potato slices on the upper rack and place vegetables on the lower rack. Roast together for about 30 minutes more.

Rinse the pork cutlets, pat dry and season with a little salt and pepper. Sauté over high heat in hot oil on both sides. Remove from pan, place cutlets on the vegetables and bake in the oven for about 15 minutes.