Italian schnitzel with pan-fried vegetables

Name: Italian schnitzel with pan-fried vegetables
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Mushrooms; 1 Courgette; 100 g cherry tomatoes; 6 TABLESPOONS Oil; 125 g Ricotta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Lemon juice; 2 thin pork cutlets (à approx. 100 g); 1 Egg; 20 g Parmesan (piece); 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 3 Stem/s Basil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Schnitzel is also available in Italian: with Mediterranean pan-fried vegetables and a secret ingredient that we are not allowed to reveal - or is it? Shh, it's ricotta.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Mushrooms
1 Courgette
100 g cherry tomatoes
6 TABLESPOONS Oil
125 g Ricotta
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Lemon juice
2 thin pork cutlets (à approx. 100 g)
1 Egg
20 g Parmesan (piece)
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
3 Stem/s Basil

Directions

1
Clean the mushrooms, possibly wash and halve them. Clean, wash and chop the zucchini. Wash and halve the tomatoes. Fry everything in 1 tablespoon of oil for about 5 minutes. Stir in ricotta, bring to the boil. Season with salt, pepper, sugar and lemon juice.
2
Dab the meat dry and season with salt and pepper. Whisk the egg. Grate cheese, mix with breadcrumbs. Turn escalopes in flour, egg and breadcrumbs. Fry in 5 tablespoons of oil on each side for 3-4 minutes. Wash basil, shake dry, chop finely. Arrange everything, sprinkle with basil.