Italo-Schnitzel with Mediterranean Vegetables

Wash, dry, finely chop the basil and set aside. Clean the mushrooms, wash if necessary, and halve them. Wash the zucchini and cut into small pieces. Wash and halve the cherry tomatoes. Sauté the mushrooms, zucchini pieces, and cherry tomatoes in a hot pan with 1 tablespoon of olive oil for about 5 minutes. Then stir in the ricotta and bring everything briefly to a boil. Afterward, season the Mediterranean pan-fried vegetables with salt, pepper, lemon juice, and sugar, and keep warm until serving.

Wash, dry, and season the pork schnitzel slices with salt and pepper. Whisk the egg. Grate the Parmesan coarsely and mix it with the breadcrumbs. First, dredge the pork schnitzel slices in flour, then in the whisked egg, and finally coat them thoroughly on all sides with the Parmesan breadcrumbs. Now, fry each schnitzel vigorously until crispy in a hot pan with 5 tablespoons of olive oil. Finally, portion the finished fried schnitzel with the Mediterranean pan-fried vegetables onto plates, sprinkle with the finely chopped basil, and serve.