Cutlet in parmesan wrap for quick risotto
easy
30 mins
30 mins
Ingredients
- 4 Pork chops (about 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 6 TABLESPOONS Flour
- 200 g grated parmesan cheese
- 5 TABLESPOONS Butter or margarine
- 300 g young spinach
- 1 Onion
- 1 Garlic clove
- 1 package (250 g) pre-cooked rice (ready in 10 minutes)
- 200 ml Vegetable broth
- 7-10 Tbsp freshly grated nutmeg
- 2 TABLESPOONS Lemon juice
- 1/4 collar Parsley
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate. Turn the chops one after the other in flour, egg and 150 g Parmesan cheese. Heat 4 tablespoons of fat in a large pan and fry the chops for about 8 minutes, turning them. Finish cooking the chops in a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: level 1) for approx. 15 minutes.
- 2
Wash spinach, shake dry and chop. Peel onion and garlic and chop finely. Heat 1 tablespoon of fat in a saucepan. Briefly sauté the onion and garlic in it until transparent. Add rice and spinach, deglaze with broth, bring to the boil and simmer for about 3 minutes until the rice has absorbed almost all the liquid. Add 400 ml water and cook for another 7 minutes while stirring. Stir in the remaining parmesan. Season to taste with salt, pepper, nutmeg and lemon
- 3
Meanwhile, wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for a little to garnish. Arrange risotto and chops. Sprinkle with parsley and garnish
Nutrition Facts
750 kcal
61 g
30 g
58 g
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