Parmesan cutlet with rocket risotto

Name: Parmesan cutlet with rocket risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 2-3 TABLESPOONS Butter; 250 g Risotto Rice; 200 ml dry white wine; 2 TEASPOONS Vegetable broth; 100 g Parmesan (piece); 75 g Arugula (rocket); 4-5 Stem(s) Basil; 2-3 stem(s) Parsley; 4 thin pork cutlets (approx. 125 g each); 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Breadcrumbs; 2-3 TABLESPOONS Flour; 4-5 Tbsp Olive oil; 7-10 Tbsp Organic Lemon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
2-3 TABLESPOONS Butter
250 g Risotto Rice
200 ml dry white wine
2 TEASPOONS Vegetable broth
100 g Parmesan (piece)
75 g Arugula (rocket)
4-5 Stem(s) Basil
2-3 stem(s) Parsley
4 thin pork cutlets (approx. 125 g each)
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Breadcrumbs
2-3 TABLESPOONS Flour
4-5 Tbsp Olive oil
7-10 Tbsp Organic Lemon

Directions

1
Peel and finely dice the onion and garlic. Fry them in hot butter in a wide pot until translucent. Add rice and sauté.
2
Pour in the wine and simmer at low heat, stirring frequently, until almost absorbed. Bring a good 600 ml of water to the boil, stir in the stock. Gradually pour into the rice. Simmer open for 25-30 minutes, stirring occasionally.
3
Grate parmesan. Clean, wash and shake dry the arugula. Wash the herbs and, except for something to garnish, cut finely.
4
Dab schnitzel dry and cut into thirds. Whisk eggs, salt and pepper. Mix breadcrumbs and half parmesan. Turn the cutlets one after the other in the flour, egg and the Parmesan mixture, press them slightly.
5
Heat the oil in portions in a coated pan. Fry the escalopes for about 2 minutes on each side, keep warm.
6
Fold the rest of the parmesan, rocket salad, except for a little bit, and herbs into the risotto. Season risotto to taste, arrange with cutlets. Garnish with lemon, rest of rocket and herbs. Drink: light rosé wine.