Pork cutlet in parmesan breading with asparagus-pesto-risotto

Name: Pork cutlet in parmesan breading with asparagus-pesto-risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green asparagus; 1 medium onion; 2 Garlic cloves; 2 TABLESPOONS Instant vegetable stock; 25 g Butter; 300 g Risotto Reis; 1/4 l dry white wine; 2 Pork cutlet (approx. 175 g each); 75 g Breadcrumbs; 150 g freshly grated Parmesan cheese; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Flour; 50 g clarified butter; 40 g gutes Pesto alla Genovese; 7-10 Tbsp Basil and possibly pine nuts; 1 large freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green asparagus
1 medium onion
2 Garlic cloves
2 TABLESPOONS Instant vegetable stock
25 g Butter
300 g Risotto Reis
1/4 l dry white wine
2 Pork cutlet (approx. 175 g each)
75 g Breadcrumbs
150 g freshly grated Parmesan cheese
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Flour
50 g clarified butter
40 g gutes Pesto alla Genovese
7-10 Tbsp Basil and possibly pine nuts
1 large freezer bag

Directions

1
Wash the asparagus, possibly peel the lower third and cut off the woody ends. Cut the asparagus into diagonal, thick slices. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press
2
Boil up about 1 litre of water and dissolve the stock in it. Heat butter in a pot, fry onion and garlic until transparent. Add rice and fry until transparent while stirring. Add white wine and let it simmer. Add some hot broth until the rice is covered and simmer until the rice has absorbed the broth. Add the hot stock again and again and let it simmer openly at low to medium heat until the risotto is creamy (30-35 minutes). Stir in between. After 20-25 minutes add the asparagus to the risotto and cook with it
3
Dab the cutlets dry and cut each into 4 pieces. Cut open freezer bag. Place the meat pieces one by one between the foil and beat to thin escalopes. Mix breadcrumbs and 75 g Parmesan cheese and place in a deep plate. Whisk eggs, some salt and pepper in another deep plate with a fork. Put the flour in a third deep plate. Heat 25 g clarified butter in a large pan. Turn the escalopes first in flour, then in egg and finally in the Parmesan breadcrumbs mixture. Place 4 escalopes in the pan and fry over medium heat for 4-5 minutes until golden brown and crispy. Keep the finished cutlets warm. Clean the pan if necessary and fry the 4 remaining escalopes in the same way.
4
Stir 75 g parmesan into the risotto and season with salt and pepper. Finally fold in 1-2 tbsp. pesto. Serve the risotto with the cutlets and add some more pesto over the risotto or a blob on the cutlets as you like. Garnish with basil and sprinkle with pine nuts if desired