Italian cutlets with roasted onions and tomatoes

Clean the outings. Remove the carrots and the thin outer membrane. Remove the unsightly green part of the foliage. Drizzle the onions with olive oil.

Sprinkle the tomatoes with a little grated cheese.

Remove the schnitzels from the marinade and let them drain. Roast the cutlets for about 4 minutes per side. The correct cooking time depends on the thickness of the cutlets (which must be completely cooked). Do not place the cutlets on the hottest part of the barbecue.

Roast the onions for a few minutes and turn them occasionally during roasting.

Put the tomato halves on the barbecue and roast them for a few minutes. Divide schnitzels, spring onions and tomatoes over the plates. Put a sprig of rosemary in each tomato.