Schnitzel Pizzaiola with risotto
easy
60 mins
60 mins
Ingredients
- 800 g firm tomatoes
- some stem(s) Oregano
- 2 (approx. 160 g) Onions
- 2 Garlic cloves
- 3-4 Tbsp Oil
- 100 ml dry red wine
- 1 glass (53 ml) Capers
- 8 (approx. 640 g) escalopes of veal
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Risotto Rice
- 200 ml dry white wine
- 7-10 Tbsp some saffron threads
- 800 ml Vegetable broth (instant)
- 50 g grated parmesan cheese
- 7-10 Tbsp Lemon corners
Directions
- 1
Wash the tomatoes, scratch the skin crosswise. Scald with plenty of boiling water, rinse off, peel skin. Cut tomatoes in half, remove seeds and dice flesh. Wash the oregano, dab dry and pluck the leaves from the stalks.
- 2
Peel and chop the onions and garlic. Heat a tablespoon of oil, fry the garlic and half of the onion cubes until transparent. Deglaze with red wine, add diced tomatoes, capers and oregano, except for a little to garnish.
- 3
Season with salt and pepper, keep warm. Heat a tablespoon of oil in a pot, fry the rest of the onion cubes until transparent. Add rice and steam briefly. Pour in white wine and let it boil down a bit at low heat.
- 4
Add saffron threads. Add the stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30 to 35 minutes.
- 5
Stir in the parmesan. Meanwhile wash the meat and dab dry. Heat one to two tablespoons of oil in a pan. Fry the escalopes in portions for two minutes on each side, turning. Season with salt and pepper.
- 6
Arrange risotto, tomato sauce and meat on plates, garnish with lemon wedges and oregano.
Nutrition Facts
590 kcal
58 g
12 g
46 g
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