Clean tomatoes, cut out house, cut slices. Cut cress into small pieces. Cut mozzarella into slices. Place frozen potatoes in a frying pan, bake in the oven at 180 degrees for 16 to 18 minutes.
Chop basil coarsely. Heat frying pan moderately with rapeseed oil, put frozen cutlets in it, roast each side for about eight minutes.
Spread cutlets with pesto, place tomato slices on top, repeat spreading with pesto, place mozzarella on top, mold a little tomato ketchup over, sprinkle with basil, drizzle with a little oil and bake briefly in stove.
Cut the schnitzel in half diagonally, arrange on a flat plate, sprinkle with cress, live potatoes next to it and garnish with lemon balm.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!