Loaded Schnitzel

Method

1.  Prepare tomatoes, mushrooms and avocado - Preheat oven to bake at 180 degrees Celsius. Slice cherry tomatoes in half and place skin side down in an oven safe tray.  Drizzle the tomatoes lightly with olive oil and sprinkle with herbs, salt and pepper. Bake for 25-30 mins until tomatoes are cooked through and have softened.  Once you add the tomatoes to the oven, slice the mushrooms to your liking and peel and slice the avocado to whatever thickness you like.

2.  Cook the mushrooms - put butter in small frying pan an d melt over a medium-high heat.  Once melted, add the mushrooms and fry off.  Once partially cooked, add crushed garlic and continue to fry until mushrooms are browned and cooked through.

3.  Cook the schnitzel - Whilst the mushrooms are cooking, shallow fry the meat in oil or fat of your choice (I recommend tallow or lard) until cooked through and crumbs are lightly browned and crispy.  Remove from the fat/oil and place on paper towel to drain.

4.  Assemble - Serve each schnitzel on a plate and spread mushrooms over the top of it.  Crumble feta cheese over the top then add the cooked tomatoes and sliced avocado.  Season with sale and pepper and drizzle with balsamic glaze then tuck in and enjoy.