Mediterranean Schnitzel

5 from 3 votes
Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 2 people


Side dishes

  • 1 Clove of garlic large
  • Rapeseed oil to taste
  • 150 g Risotto rice
  • 100 ml White wine
  • 500 ml Water
  • 1,5 tbsp Vegetable broth - powder
  • 25 g Freshly grated Pecorino
  • 150 g Brown mushrooms (leftovers)
  • Salt, gourmet pepper to taste
  • Gourmet herb mix (spice mix) according to taste


  • 2 Pork schnitzel
  • Salt, gourmet pepper to taste
  • Rapeseed oil to taste
  • 2 piece Basil leaves
  • 2 Slices (large) Parma ham


Side dishes

  • Take a saucepan and heat the rapeseed oil in it. Peel the garlic clove through a press and sauté briefly. Then add the risotto rice, toast briefly until the rice bakes. Now deglaze with white wine, boil down completely and pour over water, stir gently cover. Keep doing it until there's nothing left. Season with * vegetable stock powder.
  • Fold in the freshly grated pecorino cheese over the risotto, then keep the saucepan warm. Clean the mushrooms with a paper towel and cut into slices. Take a pan, heat the rapeseed oil and add the sliced ​​mushrooms. Roast and salt, gourmet pepper as well as with the spice mixture.


  • Wash the schnitzel, pat dry with kitchen paper and place on a board. Season with salt and gourmet pepper. Place the basil leaf on top and a large slice of Parma ham. Do the same with the second schnitzel. Secure both schnitzel with one or two toothpicks.
  • Take another pan and heat up rapeseed oil again. The schnitzels are placed with the meat side in the pan and fried briefly, then turn and fry briefly. Finally, take flat plates and place everything on top and serve immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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