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+ servings
5 from 3 votes

Mediterranean Schnitzel

Prep Time55 minutes
Cook Time20 minutes
Total Time1 hour 15 minutes
Servings: 2 people

Ingredients

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

schnitzel

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

Instructions

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.

schnitzel

  • 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.