for 2 person

1 parcel	vegetarian schnitzel with cream cheese and herbs
1 tbsp	olive oil
370 g	ready-to-cook risotto (e.g. Betty Bossi)
150 g	cherry tomatoes, quartered
½ bunch	basil, finely chopped
2 tbsp	balsamic vinegar

How it's done

Heat the oil in a frying pan and fry the cutlets for about 3 mins. on each side, remove. Prepare the risotto according to the package directions. Stir in half the cherry tomatoes and half the basil. Divide the risotto between two plates, slice the cutlet on the diagonal into strips approx.1 1 /2 cm in width, and arrange them on the risotto with the remaining tomatoes and basil. Drizzle as desired with balsamic or crema di balsamico

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