Schnitzel with a twist

Ingredients for 4 servings:

• 500 g pork schnitzel from the topside
• e.g. salt and pepper
• some flour for breading
• some breadcrumbs for coating
• 3 large eggs
• 2 large red onions
• 1 jar black olives
• 200 g cherry tomatoes
• 1 bunch of spring onions
• 400 g natural sheep’s cheese
• some lemon juice
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, pound the schnitzels as desired, then season and coat in flour, beaten egg, and breadcrumbs. Then fry the schnitzels in hot oil until golden brown. When the schnitzels are done, keep them warm in the oven. Next, slice the red onions, ring the spring onions, quarter the tomatoes, and dice the feta cheese. Pit the olives and leave them whole. Add some olive oil to a pan and heat it up. First, add the red onions and sweat them slightly, then add the spring onions and sweat them too. Next, add the tomatoes to the pan, along with the olives, and finally the feta cheese. Allow this to melt slightly. Once the feta cheese has melted, serve. Place the schnitzels on plates and cover with the vegetables.