Herb risotto with Parmesan cutlets

Name: Herb risotto with Parmesan cutlets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 20 g Butter; 250 g Risotto Reis; 200 ml dry white wine; 600 ml Vegetable broth; 150 g Parmesan cheese; 75 g Rocket; 4 Stem(s) Basil; 2-3 stem(s) Parsley; 4 thin pork cutlets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 75 g Breadcrumbs; 2-3 TABLESPOONS Flour; 3-4 Tbsp Oil; 7-10 Tbsp Lemon slice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
20 g Butter
250 g Risotto Reis
200 ml dry white wine
600 ml Vegetable broth
150 g Parmesan cheese
75 g Rocket
4 Stem(s) Basil
2-3 stem(s) Parsley
4 thin pork cutlets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
75 g Breadcrumbs
2-3 TABLESPOONS Flour
3-4 Tbsp Oil
7-10 Tbsp Lemon slice

Directions

1
Peel and finely dice the onion and garlic. Heat butter in a pot. Fry onion and garlic over low heat until translucent. Add rice and sauté briefly. Add broth and wine bit by bit, stirring from time to time.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Grate the parmesan. Wash the rocket and drain well. Wash basil, shake dry, put some leaves aside.
3
Cut remaining leaves into fine strips. Wash parsley, shake dry and chop finely. Wash the meat, dab dry and cut into 3 pieces. Season with salt and pepper. Whisk eggs.
4
Mix breadcrumbs and 75 g parmesan. Turn the meat first in flour, then in egg and finally in breadcrumbs-parmesan mixture. Heat the oil in 2 portions in a frying pan, fry the meat in 2 portions on each side for about 2 minutes.
5
Keep warm. Mix 75 g parmesan, rocket, except for some leaves and parsley into the risotto. Season to taste with salt and pepper. Arrange meat and risotto on plates. Garnish with rocket, basil and lemon slice.