מעדיטערראַנעאַן הינדל שניצל …

Mix the olive oil with the herbs and honey. Season with pepper and salt. Wash and dry the meat. Place on a plate and cover with the marinade. Let it steep in the refrigerator for about an hour.

Fry the meat with the marinade on both sides in a coated pan.

Bring the water with salt and butter to the boil. Stir in the polenta with the whisk. Bring to the boil while stirring and simmer over low heat for about 15 minutes. Stir every now and then. Stir in the cheese. Pour polenta into a flat dish. Let cool down.

Turn the polenta out of the mold and cut into diamonds. Heat the oil in a pan. Fry the polenta in it until golden brown. Remove excess oil on paper towels.

Place the chicken schnitzel on a plate with polenta and blackberry mustard.