Buy all ingredients right below the recipe
Ingredients
- 400 grams pork schnitzel
- 200 grams mushrooms
- 2 zucchini
- 200 grams cherry tomatoes
- 12 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 eggs
- 250 grams ricotta
- 40 grams Parmesan
- 4 tablespoons flour Type 405
- 60 grams fresh basil
- 6 tablespoons breadcrumbs
- Salt
- Ground pepper
- Sugar
Preparation of Mediterranean Pan-Fried Vegetables
- 1Wash basil, pat dry, finely chop and set aside. Clean mushrooms, wash if necessary, and halve. Wash zucchini and cut into small pieces. Wash cherry tomatoes and halve. Sauté mushrooms, zucchini pieces, and cherry tomatoes in a hot pan with 1 tablespoon of olive oil for about 5 minutes. Then stir in the ricotta and bring everything to a brief boil. Afterwards, season the Mediterranean pan-fried vegetables with salt, pepper, lemon juice, and sugar and keep warm until serving.
Preparation of Italo-Schnitzel
- 1Wash pork schnitzel slices, pat dry, and season with salt and pepper. Whisk the egg. Grate the Parmesan coarsely and mix with the breadcrumbs. First, dredge the pork schnitzel slices in flour, then in the whisked egg, and finally coat them on all sides in the Parmesan-breadcrumbs. Now, fry each schnitzel vigorously until crispy in a hot pan with 5 tablespoons of olive oil. Finally, portion the freshly fried schnitzel with the Mediterranean pan-fried vegetables onto plates, sprinkle with the finely chopped basil, and serve.
Tip
If you wish, you can also expand this recipe with bell peppers and eggplants. The more types of vegetables you use, the more diverse your Mediterranean delight will be.
