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Method
Step 1
Cook the schnitzels following packet directions. Slice.
Step 2
Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and cook for 2 mins or until aromatic. Add the stock and rice and stir to combine. Bring to the boil, then reduce heat to low. Cover and cook for 20 mins or until the rice is tender and the liquid is absorbed.
Step 3
Shred 1/4 cup basil. Add to the rice mixture with the parmesan, tomato and reserved oil. Gently toss to combine. Season.
Step 4
Divide rice mixture among serving plates. Top with the schnitzel and remaining basil leaves to serve.
