Schnitzel alla Milanese
easy
30 mins
30 mins
Ingredients
- 250 g Risotto rice (Italian round grain rice)
- 1 medium onion
- 3 TABLESPOONS Oil
- 50 ml White wine
- 3/4 l Vegetable broth (instant)
- 1 Bay leaf
- 1 (approx. 250 g) medium zucchini
- 8 small turkey escalopes (approx. 60 g each)
- 2 Eggs (size M)
- 100 g Parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g Flour
- 1/2 bunch Sage
- 7-10 Tbsp Kitchen paper
Directions
- 1
Wash and drain the rice. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion in it. Add rice, sauté briefly and deglaze with white wine. Add stock and bay leaf and simmer for about 20 minutes at low heat. In the meantime wash and clean the zucchini, cut into small cubes and add to the risotto 5 minutes before the end of the cooking time.
- 2
Wash the turkey escalopes and dab dry. Break the eggs. Grate 50 g Parmesan finely and mix with the egg. Season cutlets with salt and pepper and pull through the flour. Heat the remaining oil in a pan. Pull the cutlets through the egg-parmesan mixture and fry them in the hot pan on both sides for about 6 minutes until golden brown. In the meantime, wash sage, dab dry and pluck off. Remove the cutlets, degrease them on kitchen paper and keep them warm. Fry the sage briefly in the frying fat. Remove and degrease on kitchen paper. Finely grate the remaining Parmesan cheese and fold into the risotto. Remove the bay leaf.
- 3
In the meantime, wash sage, dab dry and pluck off. Remove the cutlets, degrease them on kitchen paper and keep them warm. Fry the sage briefly in the frying fat. Remove and degrease on kitchen paper. Finely grate the remaining Parmesan cheese and fold into the risotto. Remove the bay leaf. Season risotto with salt and pepper. Arrange Schnitzel alla Milanese with risotto on plates and garnish with sage
Nutrition Facts
600 kcal
58 g
18 g
49 g
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