Pork schnitzel in sicilian

Grate the schnitzels with a mixture of salt, pepper, finely chopped onions, basil and cumin. Fry on both sides, remove from the pan and keep in a warm place. Cut the tomatoes into wedges, salt, pepper and fry in the fat remaining after frying the schnitzels. Put the fried tomatoes on a plate, put the schnitzels on top. Put the stewed mushrooms around, pour tomato sauce over everything. Boiled crumbly rice is recommended on the side dish.