Loaded Schnitzel

Crack eggs into a bowl, season with salt and pepper and beat lightly with a fork or whisk.  Coat meat thorough with egg then coat with breadcrumbs.  Ensure both sides of meat are well coated with breadcrumbs.  You may wish to do a second coat of egg then breadcrumbs.

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.

Put butter in small frying pan and 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.

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