Try this lovely fresh, herby topping for Fry’s schnitzels.
Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Then toss in thyme, salt and pepper
Cut large tomatoes in half and place tightly in baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and coarse salt. Roast in a hot oven till just starting to collapse.
Bake 4 Schnitzels for 10 minutes at 190C.
Combine elements beautifully on a plate.