Parmesan cutlet with asparagus rice

Name: Parmesan cutlet with asparagus rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Butter; 250 g Risotto rice; 1 TABLESPOON Vegetable broth (instant); 8 small pork cutlets (approx. 75 g each); 2 TABLESPOONS Flour; 75 g grated parmesan; 25 g grated parmesan; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 2 TABLESPOONS clarified butter; 4 TABLESPOONS Pesto (glass)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Rice and asparagus cook together in broth. Meanwhile, there is enough time to turn the escalopes in parmesan breadcrumbs and fry them until crispy

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
1 Onion
2 Garlic cloves
2 TABLESPOONS Butter
250 g Risotto rice
1 TABLESPOON Vegetable broth (instant)
8 small pork cutlets (approx. 75 g each)
2 TABLESPOONS Flour
75 g grated parmesan
25 g grated parmesan
2 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
2 TABLESPOONS clarified butter
4 TABLESPOONS Pesto (glass)

Directions

1
For the rice, wash the asparagus and cut off the woody ends. Cut the asparagus into slices. Peel and chop onion and garlic. Heat butter in a wide saucepan. Sauté onion, garlic and asparagus in it. Steam the rice briefly. Pour a good 1⁄2 l water. Bring to the boil, stir in broth. Cover the rice and let it swell for about 20 minutes (see package instructions).
2
For the cutlets, wash the meat and pat dry. Mix breadcrumbs, flour and 75 g parmesan. Whisk the eggs, some salt and pepper. Turn the cutlets one after the other in the egg and breadcrumb mixture. Press the breadcrumbs slightly.
3
Roast pine nuts in a large pan without fat until golden brown. Take them out. Heat clarified butter in the pan. Fry the escalopes for about 4 minutes on each side until golden brown. Stir 25 g Parmesan cheese into the rice. Arrange everything with pesto and pine nuts.